Instructions
Step 1. In a small bowl, whisk together the honey, soy sauce, garlic, lemon juice, paprika, black pepper, and salt.
Step 2. Place the salmon fillets in a shallow dish and pour half of the glaze over them. Marinate for 15–20 minutes.
Step 3. Heat olive oil in a large skillet over medium heat.
Step 4. Add the salmon fillets skin-side down and cook for 4–5 minutes.
Step 5. Carefully flip the salmon and cook for another 3–4 minutes.
Step 6. Pour the remaining glaze into the skillet and cook for 1–2 minutes until slightly thickened and glossy.
Step 7. Spoon the glaze over the salmon and remove from the heat.
Step 8. While the salmon cooks, heat vegetable oil in a separate skillet over medium heat.
Step 9. Fry the plantain slices for 2–3 minutes per side until golden brown and caramelized.
Step 10. Transfer the plantains to a paper towel-lined plate and sprinkle lightly with salt.
Step 11. In another skillet, heat olive oil over medium heat.
Step 12. Add the garlic and sauté for 30 seconds until fragrant.
Step 13. Add the spinach, salt, and black pepper and cook for 2–3 minutes until wilted.
Step 14. Arrange the fried plantains, sautéed spinach, and avocado slices on serving plates.
Step 15. Place a glazed salmon fillet alongside the sides and drizzle with any remaining sauce from the skillet.
Step 16. Garnish with chopped chives, sliced chili, and sesame seeds if desired.
Storage and Reheating Tips
Store leftover salmon, plantains, and spinach in separate airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh just before serving to prevent browning.
Reheat the salmon gently in a skillet over low heat or in a 325°F (165°C) oven until warmed through.
Reheat plantains in a skillet or air fryer to maintain their texture.
Avoid overcooking the salmon during reheating to keep it moist and tender.
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