Salmon and Plantain Salad

Plantains are a great source of resistant starch, which is great for digestion and the good bacteria in your gut. This salad combines healthy fat, fiber and protein to leave your body happy and blood sugar balanced. 

Salmon and Plantain Salad

Serves 1

  • One 4-6 ounce filet of wild-caught salmon
  • sea salt and black pepper to taste
  • 1 ripe plantain, peeled and sliced (slices ~ 1/4 inch thick)
  • 1-2 T olive or coconut oil
  • 1/2 avocado
  • 2 T chopped raw walnuts
  • 2 cups leafy greens (I used arugula)
  • Dressing: 1 T olive oil, juice from 1/4 lemon, sea salt and black pepper to taste

Pre-heat oven to 400 degrees.  Place salmon in a baking dish, season with sea salt and black pepper, and cook 12-18 minutes (depending on size and desired degree of doneness).

Meanwhile, heat a large skillet over medium-high heat.  Add oil to coat skillet.  Add plantain slices and cook 1-2 minutes per side, until golden brown.  Lay flat on a paper towel to allow them to cool.

Place leafy greens in a serving bowl.  Add dressing and the remaining ingredients (avocado, walnuts).  Top with plantains and salmon. 

DinnerElizabeth FuquaSeafood, Vegetables, SaladComment