​Pan-Seared Salmon with Plantain Chips and Pineapple Salsa

Prep Time: 20 minutes
Cook Time: 30 minutes
 
Ingredients
Serves 2
Salmon
  • 2 tablespoons pineapple juice, unsweetened
  • 1 tablespoon soy sauce
  • 2 teaspoons honey or maple syrup
  • ½ teaspoon garlic powder
  • Juice of half a lemon
  • 2 (4-ounce) center-cut salmon fillets, 1 ¼ inch thick with skin removed
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
Salsa
  • 1 ¼ cups diced fresh pineapple
  • ¼ cup diced red onion
  • ¼ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon fine sea salt
  • 1/8 teaspoon black pepper
Plantain Chips
  • 2 green plantains, peeled and thinly sliced
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt, or to taste
 
Instructions
  1. Whisk the pineapple juice, soy sauce, honey/maple syrup, garlic powder, and lemon juice together in a non-reactive bowl. Add the salmon, toss to coat, and marinate for 10 minutes.
  2. Combine the salsa ingredients in a bowl. Mix well, then cover the salsa with plastic and refrigerate until the salmon and plantain chips are ready.
  3. Preheat the oven to 375 degrees Fahrenheit and line two sheet pans with parchment paper.
  4. Add the sliced plantains to a bowl with olive oil and salt. Toss until evenly coated.
  5. Arrange the plantain slices on the sheet pans in a single layer.
  6. Roast for 18-20 minutes and rotate the pans halfway through. The plantain chips are ready when crisp, and the edges just start to brown.
  7. Remove the plantain chips from the oven, transfer them to paper towel-lined plates, and set them aside to cool.
  8. Remove the salmon from the marinade—season with salt and black pepper.
  9. Heat a non-stick skillet over medium-high heat. Add the oil, place the salmon in the skillet once the oil is hot, and cook for 4-5 minutes.
  10. Cook for another 4-5 minutes or until the salmon is done to your liking.
  11. Plate the salmon with plantain chips and a few spoonfuls of salsa.
 
Recipes Note
Tamari can be used in place of soy sauce if gluten-free. Use coconut aminos if soy-free.