Name: Salmon with Peperonata and Mashed Plantains
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

Ingredients

Scale

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

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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.