For My Love of Plantains Contd....

Funke Koleosho's continued love of plantains

A few days ago, I posted a recipe on plantains....

Based on some of the feedback received from my readers, I knew I had to post another plantain recipe to meet the requirements of fish/meat lovers.

So very briefly, today's post is similar to my previous post on My Love of Plantains, but here I serve pan/shallow fried plantains with some spinach and grilled salmon. Alternatively, this dish can be served with some beef steak or chicken. Great served as light lunch or light evening meal.

So here it is, really simple, and straightforward, no real requirement for a detailed blog post, but I just cannot pass-by the photo opportunity. Check it out.....

What you need
  • Salmon steaks (you can also use beef or chicken)
  • Fresh ripe plantains
  • Pre-made red pepper base sauce (get recipe here)
  • 2 bunches broad leaf spinach
  • Some stock powder
  • Finely chopped onions
  • Finely chopped red peppers

What to do
To make the salmon
  1. Rub the salmon with some salt and set aside for about 10 minutes. 
  2. Heat a small amount of oil on a griddle and place the salmon, skin side first on it. 
  3. Allow to cook on each side for about 5 minutes each (more or less time depending on the thickness of the salmon steak). 
  4. Place cooked salmon on some kitchen towel to mop up excess oil. 

To make the plantain
  1. Peel the skin off and slice along the length and cut into 4 pieces. 
  2. Shallow fry (preferably using a griddle) for about 1 minutes. 
  3. Remove them and place on kitchen towel to remove excess fat.

To make the spinach
  1. Pick the tender spinach leaves, wash and blanch in some hot salted water for about 2 minutes. 
  2. Then heat up some oil in a sauce pan, and add some finely diced onions and red peppers. 
  3. Allow to sizzle till veggies soften then add some pre-made red pepper base sauce (get recipe here) and stir in. 
  4. Allow to cook through, about 5 minutes. Serve spinach with the plantains and salmon.


Plantain served with Spinach and Grilled Salmon


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