Braised plantain is a common street food in Côte d’Ivoire. It usually eaten with roasted peanuts and it is so yummy. For this week, I decided to put it aside a pan seared salmon. An unexpected combination that even surprised me. At first I wanted to fry the plantain, you know I love my “alloco” (fried plantain) but, because salmon is already fatty, I decided to cook it in the oven. Best decision in the SinabaLab (my culinary laboratory). Combine those 2 in a plate and “BOOM”, a pure delicacy. Alright let’s get cooking in the SinabaLab.
Coco Salmon Braised - Plantain
- 4 salmon steaks
- 4 tbsp butter
- 4 garlic cloves
- 1 onion
- 1 tomato
- 10 oz coconut milk
- 4 handful of spinach
- 1 tbsp ginger powder
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 teaspoon salt
- 8 yellow plantains
- Preheat the oven at 300 F.
- Mix the spices and season the salmon.
- Fry the salmon in butter for 5 minutes on each side in a pan.
- In the meantime, peel the plantains put them in the oven for 45 minutes on a grill.
- chop garlic, onion and tomato.
- Remove the salmon from the pan and reserve.
- Caramelize onion and garlic in the same pan (we don't want to loose the flavors).
- Add tomato.
- Put Coconut milk in pan.
- Add rest of spice mix.
- Add spinach and cook it for 2 minutes.
- Add salmon and let it simmer for 3 minutes.
- Remove the plantain from the oven, they should be golden brown and serve!