WILD SALMON WITH MOJO AND FRIED RECIPE
- Sea salt
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- 3 cloves garlic, very finely minced
- ½ teaspoon sea salt
- ⅛ teaspoon ground cayenne (more or less to taste)
- 1 teaspoon red pepper flakes
- Handful cilantro, chopped
- 2 (6-ounce) wild salmon fillets
- For the Plantains
- coconut oil
- 1-2 ripe yellow/black plantains
- Season the fish: sprinkle salmon lightly with sea salt and a few grinds of the black pepper.Make the mojo: in a bowl combine the olive oil, orange juice, lime juice, cumin, garlic, salt, cayenne, red pepper flakes and cilantro; taste and adjust flavors as needed; set aside.
- Pan sear the fish: heat a large skillet over medium heat for 1-2 minutes or until hot. Add oil to the pan and swirl to coat. When the oil starts to shimmer just a bit, carefully add salmon (skin side up if your fillets have skin) and cook for 3 minutes or until golden and crisp. Gently flip with a spatula and turn the heat down to medium.
- Add mojo: Spoon some of the mojo into the pan, enough to cover the bottom and create a sauce for the fillets. Continue cooking until done to your liking, 4 to 5 minutes more. Set aside.
- Make the plantains: using a sharp knife cut both ends off the plantain. Make a shallow slit down the entire length of the plantain. Slice the plantain diagonally into ½ inch thick slices, set aside. Heat oil in a large skillet over medium-high heat. When hot, add the plantain slices in batches to the pan being careful not to overcrowd it, flip when the plantains are a deep golden brown- about 4 minutes per side. Carefully remove plantains with a fork and transfer to a paper towel-lined plate or tray. Continue until all the plantains are fried.
- Taste, make adjustments & serve: Taste the fish for flavor and tenderness. Transfer to a platter, serve the fish with the mojo sauce, plantains & enjoy!