Salmon Con Panela Recipe
Panela Caramelized Atlantic Salmon, Organic Quinoa with Sweet Plantain, Baby Spinach & Tomato, Ginger Lemongrass Cream Sauce
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Ingredients
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Salmon
Quinoa and Plantains
Cream Sauce
Vegetable Garnish
Method
Preparing the Quinoa and Plantains
Cook the Quinoa
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit for 5 minutes.
Prepare the Plantains
While the quinoa is cooking, peel and slice the sweet plantains diagonally into 1-inch thick pieces. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the plantain slices and sprinkle with salt. Cook for about 3-4 minutes on each side until golden brown and caramelized.
Cooking the Salmon
Season the Salmon
Pat the Atlantic salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Caramelize with Panela
In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down. Cook for 3-4 minutes until golden. Flip the fillets, sprinkle the panela cheese on top, and allow it to melt and caramelize, cooking for another 3-4 minutes. Remove from heat.
Making the Cream Sauce
Prepare the Sauce
In a small saucepan, combine the coconut milk, grated ginger, minced lemongrass, lime juice, and salt. Heat over medium heat until warmed through, stirring occasionally. Do not boil.
Assembling the Dish
Serve the Dish
On a plate, place a bed of quinoa. Top with the caramelized salmon fillet. Arrange the sautéed plantains, baby spinach, and halved cherry tomatoes around the salmon. Drizzle the ginger lemongrass cream sauce over the salmon and serve immediately.