Grilled Salmon with Plantains, Avocado, and Spinach
A balanced and original dish that marries the exotic sweetness of plantains with the freshness of avocado and the richness of salmon. Grilled salmon is accompanied by caramelized plantains, garlic-sautéed spinach, and creamy avocado for a colorful and nutritious plate.
🛒 Ingredients
4 servings
- 4 portions Salmon Fillets
- 2 Plantains
- 7 oz Fresh Spinach
- 2 Avocados
- 2 cloves Garlic
- 1 Fresh Lemon
- 4 tablespoons Olive Oil
- 2 tablespoons Cooking Oil
- Salt, to taste
- Black Pepper, to taste
Watch the original video
Watch on TikTokDirections
- 1
Prepare the salmon: pat the fillets dry with paper towels, then season with salt, pepper, and a squeeze of fresh lemon juice.
- 2
Peel the plantains and cut into slices about 1/2 inch thick.
- 3
Heat the cooking oil in a skillet over medium-high heat. Sauté the plantain slices until tender and lightly caramelized (about 8 minutes). Set aside.
- 4
In the same skillet, cook the salmon skin-side down for 5-6 minutes, then flip and cook for another 4-5 minutes until a nice golden crust forms.
- 5
Mince the garlic and quickly sauté the spinach with the garlic in olive oil (3 minutes) to preserve its green color and fresh taste.
- 6
Cut the avocados into thick slices just before serving.
- 7
Plate the dish: place the salmon in the center, surround with the golden plantains, vibrant spinach, and creamy avocado slices.
💡 Chef's Tip
Serve immediately after cooking for the best presentation. Add a drizzle of lemon-honey sauce for extra flavor. Choose ripe but firm avocados. Prepare the plantains in advance and reheat just before serving if necessary.
