Instructions
Step 1. In a small bowl, whisk together the honey, soy sauce, lemon juice, garlic, and ginger.
Step 2. Season the salmon fillets with salt and black pepper.
Step 3. Heat olive oil in a large skillet over medium-high heat.
Step 4. Place 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 honey glaze into the skillet and cook for 1–2 minutes, spooning the glaze over the salmon until glossy and slightly thickened.
Step 7. Sprinkle the salmon with sesame seeds and remove from 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 lightly season with salt.
Step 11. Heat olive oil in a large pan for the greens.
Step 12. Sauté the garlic and sliced chili for about 30 seconds until fragrant.
Step 13. Add the greens, salt, and black pepper, stirring frequently until wilted and tender.
Step 14. Arrange the sautéed greens, fried plantains, and avocado slices on serving plates.
Step 15. Place a honey glazed salmon fillet on each plate and drizzle any remaining glaze over the top.
Step 16. Garnish with red pepper flakes if desired and serve immediately.
Storage and Reheating Tips
Store leftover salmon, plantains, and greens in separate airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.
Plantains are best reheated in a skillet or air fryer to maintain their texture.
The sautéed greens can be reheated in a microwave or skillet for 1–2 minutes.
Fresh avocado should be added just before serving and is not recommended for storage after slicing.
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