This one hits all the vibes—crispy sweet plantains, juicy herbed salmon, buttery avocado slices, and fluffy white rice. It’s simple, satisfying, and packed with Caribbean-Latin soul meets clean comfort!
INGREDIENTS :
For the Salmon:
1 salmon filet
1 tsp olive oil
½ tsp dried parsley
½ tsp garlic powder
¼ tsp paprika
Salt & black pepper
For the Plantains:
1 ripe plantain (yellow with black spots)
1–2 tbsp vegetable oil
Pinch of salt
For the Plate:
½ avocado, sliced
¾ cup cooked white rice (short or medium grain)
DIRECTIONS :
Cook the Rice:
If not already made, cook rice according to package instructions with a pinch of salt. Fluff and set aside.
Fry the Plantains:
Peel and slice the ripe plantain into thick diagonal coins. Heat oil in a skillet over medium heat.
Fry until golden brown on both sides (about 2–3 min per side). Drain on paper towels and sprinkle lightly with salt.
Cook the Salmon:
Rub salmon with oil and season with garlic powder, parsley, paprika, salt, and pepper.
Sear in a non-stick skillet over medium heat, 4–5 minutes skin-side down, then flip and cook 2–3 more minutes until done and flaky.
Assemble the Plate:
Plate the rice, layer with crispy plantains, salmon filet, and fresh avocado slices. Serve warm and enjoy!
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Kcal: ~580
Servings: 1
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