Grilled Salmon with Curry Brown Rice, Mango-Avocado Salsa and Plantains.

I love plantains. I usually tell people I don’t do favorites but I’m pretty sure plantains are my favorite food. Grilled, fried, boiled and recently… baked. When I’m eating plantains as a side, they’re usually fried, but I’ve found that all that grease from deep frying wrecks havoc with my skin. Because of this, I’ve stayed away from fried plantains for most of the year.

But I recently started craving plantains something fierce, so I took myself to the inter webs for a solution and I discovered the concept of baking plantains. Now, the recipes I saw didn’t seem like they would let the plantains come out tasting the same, but I had a basic concept in my head for how to get “fried” plantains in a healthy way and I decided to try it. It was awesome. Plantains are about to make their way back into my diet. 🙂

Mangoes and Avocados were main fixtures in my recipes this week. The sweetness of mangoes and the spiciness of the salmon was a really nice compliment. Although if I ever make this salsa again, I’d either use sweet onions as opposed to red onions or skip the onions all together. For some reason each bite of raw onion put me off, the taste was just too sharp with the sweet mangoes and mild avocados.

Makes: 2 servings


Brown rice, 2 servings (follow serving size on package)
1 tbsp curry
2 tsps black pepper
1/2 tsp salt
2 ripe plantains
11/2 tbsp olive oil
1 tsp salt

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1 mango, chopped
1 avocado, pitted and chopped
1/2 red onion, diced
1 plum tomato, diced
1/4 cup cilantro, minced
1 tsp olive oil
1 lime

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1 lb salmon, cut in 2 pieces
1 tsp paprika
1 tsp black pepper
1 tsp curry
1 tsp coriander
1 tbsp olive oil
1. Combine all the spices for the salmon in a small bowl. Then rub olive oil and spices on salmon fillets and refrigerate for at least 30mins.
2. Make the salsa. Combine all the ingredients in a bowl, add lime juice to the mixture and place in the refrigerator for at least 30mins.
3. Heat your oven to 375degs. Make your brown rice according to the package instructions. Once rice is boiling, add curry, salt and black pepper to the mixture, stir, and let simmer till rice is done.
4. While rice is cooking, peel and cut the plantains into circles (or preferred shape). place in a bowl with olive oil and salt, mix well till plantains are all properly covered with oil. Place plantains in a single layer on a cookie sheet and bake for 30mins or till plantains are done (when they are golden brown).
5. Preheat your grill. Coat grill with olive oil and grill salmon for about 6 minutes or till it’s cooked to your liking.
6. Rice and plantains should be done at about the same time. Serve and enjoy.
Note: Plantains can be deep fried for faster cooking time if you’re not worried about the excess oil.