Plantain noodles are mixed with pineapple, spicy roasted cauliflower, sweet baked salmon and topped with coconut avocado sauce for a tropical, paleo meal!
Plantains. IE: the green banana looking things that I always assumed I should NEVER stuff into my face because, well, GREEN.
Green = under ripe. Under ripe = YUCK. DO NOT WANT. NO.
Until, UMMM, you fry them in coconut oil and cumin so they turn ULTRA crispy with the most perfect spicy-sweet combo of deliciousness that the total-summer-food-loving person that I am wants to eat for the rest of the month.
Or forever. Why box such deliciousness into ONE season.
These banana-cousins from the land of sun and all things jerk-flavored, have you tried them ever? Did you like them? Have you spiralized them? No? WHAT ARE YOU DOING WITH YOUR LIFE? Should I stop with the questions? <– Clearly, I can’t. Ok. I’m done.
My brain just can’t compute with all the crispety-crunchety-flaky-toasty goodness that is happening all up in my mouth today. Major texture-freak overload happening RIGHTNOWRIGHTNOWRIGHTNOW.
Oh and creamy. Because like HAI avocados blended with coconut milk to create the sauce that I think my dreams are made of. Or at least the sauce that I want to put on all the things forever, with its magically tasty hints of garlic and ginger.
Do I always say I want to put the sauces on all the things forever? YES I DO. But, I’m just a sauce kinda girl. I know you FEEL ME.
Plantain noodles. They’re cool and trendy and you should probably make them before summer is over, and your Pinterest account starts punching you in the taste buds with pumpkin muffins, baked apples and other fall-like foods. We won’t talk about them yet though. Let’s hold onto the sunny-good-times until the BITTER END.
But not bitter like these bowls. I mean, coconut sugar and pineapple rubbed fillets of tender, flaky Zaycon Foods Sockeye Salmon that is broiled so the tippy-tops caramelize and get all crispy-delicious in a way that is 130% NOT described as bitter. It can only be described as “why have we not done this sooner? And why can’t we broil ALL the food in the land to sweet-caramelized amazing-ness?” Perhaps that will be my new life goal.
Except it probably won’t. I just wanted to make you think that I actual HAVE life goals besides eating food that my always-hungry mouth REALLY, REALLY likes.
These bowls are an example of that. Sweet salmon, crunchy plantain noodles ANDANDAND cumin-coated, crispy-roasted cauliflower WITHHHH coconut avocado sauce from tropical food heaven.
Texture? CHECK. Flavor? Can I say CHECK x 10? AND it falls into the category of “paleo-friendly-healthy-nums?” There are not enough checks existing in this world to even GO THERE.
The only place we need to be going is into the kitchen. To make these bowls.
AKA: TO CHANGE YOUR LIFE.
Don’t deny yourself some of THAT.
- 1 tsp Cumin seeds
- 8 oz Zaycon Sockeye Salmon 2 4 oz fillets
- 1 tsp Pineapple juice
- 2 tspCoconut Sugar
- Salt and pepper
- 2 Cups Cauliflower cut into bite sized florets
- 1 Tbsp + 1/2 tsp Coconut oil divided
- 1/2 tsp Cayenne pepper
- 1 Medium green plantain skins removed and spiralized with the 3mm blade. *
For the sauce:
- 1/4 Cup avocado mashed
- 1/4 Cup Light coconut milk
- 1/2 tsp Garlic minced
- 1/2 tsp Ginger minced
- 1/2 Cup Crushed pineapple excess moisture squeezed out.
- 1 Tbsp Toasted coconut flakes
- Preheat your broiler to high heat, and align the oven rack so it's about 3 inches below the broiler. Rub a small baking dish with coconut oil, as well as a small baking sheet.
- While it preheats, place your cumin seeds into a small pan set over medium heat and cook, stirring constantly, until golden brown and they smell toasted, about 1-2 minutes. Place onto a cutting board the crush using the bottom of glass (or use a spice grinder if you're fancy.)
- Rub the salmon with the pineapple juice. Mix half of the crushed cumin seeds with the coconut sugar, and then divide the mixture between each fillet and rub in. Place into the prepared baking dish and season with salt and pepper.
- Place the cauliflower into a small bowl and toss with 2 tsps of the coconut oil (melt it first,) the cayenne pepper and remaining half of the crushed cumin seed. Spread out evenly onto the prepared baking sheet and season with salt.
- Place both dishes onto the rack that you set 3 inches from the broiler and cook until the salmon is tender, flaky, and the sugar begins to caramelize. about 6-8 minutes. Cook the cauliflower a few additional minutes if it hasn't turned brown and crispy yet. Mine took about 10 minutes.
- While the fish and cauliflower cook, preheat the remaining 1/2 Tbsp of coconut oil in a a large pan on medium heat.
- Place the plantain noodles into the pan and toss to coat evenly with the oil. Cover with a tight fitting lid and cook until the noodles are crispy, about 5-10 minutes. Make sure to stir them frequently so they don't burn. If they do begin to burn, uncover and cook. Season with salt.
- While everything cooks, combine the avocado, coconut milk, garlic, and ginger in a small food processor (mine is 3 cups) and blend until smooth and creamy. Season to taste with salt and pepper.
- Divide the salmon, plantain noodles, cauliflower and crushed pineapple between two bowls. Divide the toasted coconut on top, followed by the sauce. Garnish with cilantro and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Want more salmon?
Baked Salmon with Asian Cilantro Pesto
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