Here’s a clear, detailed recipe that comes together smoothly without feeling fussy.
Grilled Salmon Plate with Rice, Plantains & Fresh Salad
Serves
2–3 people
Total time: ~45 minutes
1. Grilled Salmon
Ingredients
- 2–3 salmon fillets (6 oz each, skin on or off)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: pinch of cayenne or chili flakes
Instructions
- Preheat grill (or grill pan) to medium-high.
- Pat salmon dry.
- Mix olive oil, garlic, lemon juice, paprika, salt, and pepper.
- Brush generously over salmon.
- Grill 4–5 minutes per side, depending on thickness, until:
- Grill marks form
- Salmon flakes easily
- Remove and rest 2 minutes.
2. Fluffy White Rice
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon butter or oil (optional)
Instructions
- Rinse rice until water runs clear.
- Bring water and salt to a boil.
- Add rice, stir once, cover.
- Simmer on low 15–18 minutes.
- Rest 5 minutes, fluff with fork.
3. Sweet Plantains
Ingredients
- 2 ripe plantains (yellow with black spots)
- 2–3 tablespoons vegetable oil
- Pinch of salt
Instructions
- Peel and slice plantains on the diagonal (½-inch thick).
- Heat oil in a skillet over medium heat.
- Fry plantains 2–3 minutes per side until golden brown.
- Drain on paper towels and lightly salt.
4. Fresh Salad
Ingredients
- 2 cups mixed greens
- 1 tomato, sliced
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
Simple Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- Salt & pepper, to taste
Instructions
- Toss salad ingredients with dressing just before serving.
Plate It Up
- Rice as the base
- Salmon on top or to the side
- Plantains tucked alongside
- Fresh salad for crunch and brightness
Optional Finishing Touches
- Extra lemon wedges
- Fresh herbs (parsley or cilantro)
- Avocado slices
- Hot sauce or garlic sauce on the side