YOUR SOLIN GENERATED RECIPE
Seared Salmon with Herb Rice and Crispy Baked Plantain Chips
Enjoy a vibrant plate of perfectly seared salmon served alongside aromatic herb-infused rice and a crunchy side of baked plantain chips, complemented by a hint of warm black beans for added texture. This balanced dish delivers a delightful interplay of savory, herby, and subtly sweet flavors, making every bite a satisfying culinary experience.
INGREDIENTS
6 oz Salmon Fillet
0.75 cup cooked White Rice
0.25 cup cooked Black Beans
0.5 medium Plantain (for chips)
1 tsp Olive Oil
2 tbsp chopped Fresh Herbs (Parsley and Basil)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper for the plantain chips.
Thinly slice the half medium plantain into chip-sized rounds. Toss the slices lightly with a tiny drizzle of olive oil and a pinch of salt. Arrange them in a single layer on the baking sheet and bake for 15-20 minutes, flipping halfway through, until crispy.
While the chips bake, prepare the herb rice. In a bowl, combine the cooked rice with the chopped fresh herbs, a pinch of salt, and pepper. Set aside to let the flavors meld.
Pat the salmon dry and season both sides generously with salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, sear the salmon for about 3-4 minutes on each side until a golden crust forms and the fish is just cooked through.
Gently warm the black beans in a small saucepan over low heat, seasoning with a pinch of salt if desired.
Plate the dish by placing the herb rice as a base, adding the seared salmon on top, and serving the warm black beans alongside. Arrange the crispy baked plantain chips on the side as a delightful crunchy accompaniment.
Serve immediately and enjoy the balanced flavors and textures.