This Salmon with Peperonata and Mashed Plantains recipe is part of a sponsored collaboration with Vive Mejor and DiMe Media. However, all opinions expressed are my own.
The Caribbean meets Italy with this Salmon with Peperonata and Mashed Plantains Recipe.
Have you ever been inspired by a recipe to create your very own winning creation? I totally had that moment this week when I saw this Chicken Mofongo recipe by Vive Mejor. I wanted to give it my own twist but still keep the combination of flavors because they go so well.
Here’s what I did: The original recipe calls for skinless chicken. I took it a different route and replaced it with a plump salmon filet. Salmon cooks quick, I was pressed for time so this was a great way to take a short cut but still keep it delicious and healthy.
I love that the original recipe called for bell pepper and onions so I took it one step further. I added balsamic vinegar, fresh basil, red pepper flakes and Knorr® Chicken Bouillon for seasoning. And just like that it turned into a peperonata. Now it was getting interesting…
I wanted to keep the Dominican aspect to the recipe with mashed plantains. It’s the perfect side to this recipe. I followed along and kept the original preparation from the chicken mofongo recipe. It was amazing! Who knew that peperonata and mofongo could go so well? I kept traditional flavors and added an Italian twist with the help of Knorr®.
Related Recipe: Arepa Crisps
Knorr® is not only a great help in the kitchen but they also pride themselves on sourcing high quality ingredients and helping farms to implement sustainable practices such as reducing water and energy consumption, minimizing fertilizer usage, optimizing renewable resources, and increasing biodiversity. Isn’t that wonderful?!
Get inspired just like me and visit ViveMejor.com. There are so many recipes with simple ingredients where you can create full mid week meal spreads in a fraction of the time.
You can also follow along on Twitter, Facebook and Instagram @ViveMejor and @Knorr with the hashtags #MiCocinaViveMejor and #LograMasConTuCocina.
Ingredients
- 2 plantains, peeled and chopped in large pieces
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, cut into wedges
- 3 garlic cloves, chopped, divided
- 1 medium red bell pepper, sliced in strips
- 1 medium green bell pepper, sliced in strips
- 1 Roma tomato, cut into thin wedges
- 4 teaspoons Knorr® Chicken Flavor Bouillon, divided
- ¼ to ½ red pepper flakes
- 2 teaspoons balsamic vinegar
- 2 tablespoons torn fresh basil leaves
- 4 (4-ounce each) salmon filets
- Salt and pepper to taste
- salad greens
Instructions
- Boil plantains for 25 minutes or until soft enough to mash. Remove from heat and set aside.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and 2 cloves chopped garlic and cook for 2 minutes. Add peppers, tomato, 2 teaspoons bouillon, red pepper flakes. Cook for 10 minutes or until peppers begin to soften. Stir in vinegar and basil leaves. Remove from heat and keep warm.
- Remove plantains from water reserve water. Mash plantains with a potato masher. In a medium saucepan, heat remaining oil and add remaining chopped garlic clove. Cook for 30 seconds then add the mashed plantain and remaining 2 teaspoons bouillon. Stir adding reserved water until a wet mash forms. Set aside.
- Brush fish with oil and sprinkle with salt and pepper. Place on grill pan or skillet over medium high heat. Cover with lid and cook for about 4 minutes on each side until fish flakes when pressed with a fork. Serve topped with peperonata, mashed plantains and a green salad.
