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Jim Coleman Recipes

Sugar Cane Marinated Salmon Filets Served Over Fried Ripe Sweet Plantains

For this recipe you will need:

  • 1 can sugar cane
  • 1 tb chopped fresh ginger
  • 1 tb chopped fresh garlic
  • 1 bay leaf
  • 1 jalapeno pepper, seeded and cut into rings
  • 1/ cup rice wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 4 4oz. salmon filets
  • 1 cup vegetable oil, for frying
  • 1 ripe plantain, peeled and thinly sliced lengthwise

To prepare this recipe:

Combine all the ingredients except the salmon, vegetable oil and plantain. Add the salmon and allow to marinate for 2 hours.

Heat the vegetable oil in a frying pan over medium heat. Fry the plantain in the oil until golden brown on both sides. Remove and drain on paper towels.

Remove the salmon filets from the marinade and pan-sear them until golden brown on both sides. (If the salmon is not done to taste after searing, it can be finished to taste in a 375F oven.) Divide the fried plantain strips among 4 dinner plates and place salmon filets on top.

©2005 WHYY