Instructions
Step 1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Step 2. Drain the potatoes and return them to the pot. Add the butter, milk, and salt, then mash until smooth and creamy. Keep warm.
Step 3. In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, and lime juice.
Step 4. Pat the salmon fillets dry and season with salt and black pepper.
Step 5. Heat the olive oil in a large skillet over medium-high heat.
Step 6. Cook the salmon for 4–5 minutes per side until golden and cooked through.
Step 7. During the last minute of cooking, pour the sweet chili glaze into the skillet and spoon it over the salmon until glossy and slightly thickened.
Step 8. Stir in the sliced red chili and half of the chopped parsley.
Step 9. In a separate skillet, melt the butter over medium heat.
Step 10. Add the plantain slices and cook for 2–3 minutes per side until golden brown and lightly caramelized.
Step 11. Arrange a generous portion of mashed potatoes in each serving bowl.
Step 12. Place the glazed salmon fillets alongside the potatoes.
Step 13. Add the sliced avocado and caramelized plantains.
Step 14. Spoon any remaining glaze from the skillet over the salmon.
Step 15. Garnish with the remaining parsley and serve with lemon wedges.
Storage and Reheating Tips
Store leftover salmon, mashed potatoes, and plantains in separate airtight containers in the refrigerator for up to 3 days.
Avocado should be sliced fresh before serving and is not recommended for storage after cutting.
Reheat the salmon gently in a covered skillet or microwave at reduced power to prevent drying out.
Warm the mashed potatoes with a splash of milk to restore their creamy texture.
Plantains can be reheated in a skillet for the best texture and flavor.
Add a fresh squeeze of lemon before serving leftovers to brighten the dish.
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