Roasted Salmon with Plantain

Instructions

1. 1

   Preheat your oven to 400°F. Toss the plantain coins with 2 tablespoons of olive oil, half the salt, and black pepper. Spread in a single layer on a baking sheet and roast for 20-22 minutes, stirring halfway through, until golden and tender.

   Tip: Choose yellow plantains for a slightly sweet flavor; green ones will be starchy and less sweet.

2. 2

   While plantains roast, pat the salmon fillets dry with paper towels and season both sides with remaining salt, black pepper, and smoked paprika.

   Tip: Dry salmon ensures a better sear and crispier skin.

3. 3

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place salmon skin-side down and cook for 4-5 minutes without moving, until the skin is crispy.

   Tip: Resist the urge to flip early; let the skin develop that satisfying crunch.

4. 4

   Flip the salmon gently and cook for another 3-4 minutes until the flesh is opaque and cooked through. Transfer to a plate and tent loosely with foil.

   Tip: Salmon will continue to cook slightly from residual heat after removal.

5. 5

   In the same skillet, add 1 tablespoon of butter and the sliced shallots over medium heat. Cook for 3-4 minutes, stirring occasionally, until the shallots are deeply golden and crispy. Add minced garlic in the last minute.

   Tip: Watch the shallots carefully to prevent burning; they should be caramelized, not blackened.

6. 6

   Remove the skillet from heat and stir in the lime juice, fresh cilantro, and red chili flakes. Drizzle this mixture over the salmon and roasted plantains.

   Tip: The warm skillet will gently warm the cilantro without cooking it, preserving its fresh flavor.

7. 7

   Arrange the roasted plantain coins on serving plates with a salmon fillet on top of each. Spoon the warm cilantro-lime mixture and crispy shallots over the salmon.

   Tip: Serve immediately while the salmon is warm and the plantains are still tender.