Grilled Salmon with Plantain and Cilantro-Lime Aioli

Instructions

1. 1

   Prepare the cilantro-lime aioli by whisking together mayonnaise, minced garlic, 2 tablespoons fresh lime juice, lime zest, chopped cilantro, and a pinch of salt. Set aside in the refrigerator.

   Tip: Make the aioli ahead of time for deeper flavor development.

2. 2

   Pat salmon fillets dry with paper towels and brush both sides with 2 tablespoons olive oil. Season generously with sea salt, black pepper, smoked paprika, and cumin on both sides.

   Tip: Drying the salmon helps achieve better grill marks and prevents sticking.

3. 3

   Brush plantain slices on both sides with remaining 2 tablespoons olive oil and season lightly with salt and pepper.

   Tip: Choose plantains that are yellow with some black spots for optimal sweetness and texture.

4. 4

   Preheat grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.

5. 5

   Place plantain slices directly on the grill grates and cook for 4-5 minutes per side until caramelized and tender. Transfer to a serving platter.

   Tip: Don't move the plantains too frequently; let them develop a nice golden crust.

6. 6

   Place salmon fillets skin-side down on the grill. Cook for 5-6 minutes without moving, then carefully flip and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Use a fish spatula or two regular spatulas to flip delicate salmon safely.

7. 7

   Arrange grilled plantain slices on serving plates and top each with a salmon fillet. Drizzle generously with cilantro-lime aioli.

8. 8

   Garnish with additional fresh cilantro leaves and lime wedges. Serve immediately while everything is warm.

   Tip: Any leftover aioli keeps for up to 3 days refrigerated and works wonderfully with other grilled proteins.