Salmon with Roasted Pineapple-Mango Salsa, Fried Plantains, and Coconut Rice

It all started when I ran into my local produce market to grab some kombucha as I'm on a kick as of late... (more on that some other time). In front of the market there are bins of fruit sitting out - tangerines, mangos, papayas, lemons, and oranges, and oh the pineapple! There they were lots of large and perfectly ripe pineapple. They caught my eye, sure, but when the aroma of them lingered I knew I had to buy one.

Right below the perfectly ripe pineapple were the perfectly ripe plantains. And if you aren't familiar with plantains that means they're black and not yellow like a traditional banana. So my impulses gave in and bought a large pineapple and two large plantains. Now since I was just running out I didn't have time to go shopping. However, as I began the climb up 14th st to my house the ingredients of mango salsa began running through my head. Suddenly, I was scolding myself for not having bought all of the ingredients. And so the idea of my meal had grown from an impulse into a menu...

This menu will bring you directly to the Caribbean. It's full of flavor and bright colors. It will not disappoint. But if you really want to go to the Caribbean you'll need to make a Painkiller to go along with it. I'll let Lauren do the honors of posting that recipe here some other time.

Salmon with Roasted Pineapple-Mango Salsa

Ingredients:

• Salmon filets
• Salt and pepper
• Mango Salsa
  

Salsa:

• 1/2 C diced roasted pineapple (see instructions below)
• 1/2 C diced mango
• 1/4 C minced green bell pepper
• 1-2 limes, juiced
• 1/4 C diced red onion
• 1/2 C diced firm ripe tomato
• 1 red chili pepper minced (no seeds)
• 1/2 t sea salt
• 1/8 t ground black pepper

To prepare the roasted pineapple:
Preheat the oven to 350˚F. Remove the pineapple skin and slive lengthwise - approximately 1/4" thick. Spread out on a sheet pan lined with foil and bake for approximately 25 minutes, or until the pineapple releases its liquid. Remove pineapple center core and dice.

To prepare the salsa:
Dice all fruits and vegetables and place in a bowl. Squeeze out the the juice of 1-2 limes (depending on how juicy, roughly 2T) over the diced ingredient. Season with salt and pepper. Let sit at room temperature for up to 2 hours. It's important to let the ingredients rest for at least 30 minutes so all flavors can combine.

To prepare the Salmon:
Preheat broiler. Place salmon on a metal baking sheet and spring with kosher salt and freshly ground black pepper. Broil fish until it just starts to firm and is no longer translucent (5-7 minutes depending on how thick your fish is). Turn fish over and broil 2 minutes longer. Transfer to plates and top with Pineapple-Mango Salsa.


Fried Plantains with Brown Sugar Rum Sauce

Ingredients:

• 2 very ripe plaintains (black)
• 1 C dark rum
• 1/3 C packed brown sugar
• 2T butter
• 2T canola oil
• pinch of salt

Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.

While making the brown sugar rum sauce, peel and slice plantains 1/2" thick on the bias. Place butter and oil in a pan over medium heat. Once pan is heated place plantains in. Cook for about 10 minutes, or 5 minutes per side. Depending on how ripe your plaintains are they may carmelize quickly. This is a good thing! Just keep on eye on them to see how carmelized, or charred you like them. The rum sauce and plantains should finish about size. Drizzle sauce over plantains once complete.


Coconut Rice

Ingredients:

• 1 1/2 cups long-grain rice
• 1 T olive oil
  
• 1 (14-ounce) can unsweetened coconut milk
• 2/3 cup water
• 1 teaspoon salt

Directions:In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

Buon Appetito!
- Lindsay