Chef Patti Sloley shares another recipe with us, this time a different take on the popular niçoise salad: Plantain and Salmon Niçoise salad from her cookbook A Date with Plantain.
West African-born and UK-bred, Chef Patti is known for her love of fusion African and western recipes. Appearing regularly as a TV chef on Lorraine, Chef Patti is also the author of two cookbooks, our dish of the week comes from her 2014 book, A Date with Plantain: 51 Ideas & Easy to Cook Fusion Recipes.
Plantain is sacred among most west Africans so we are sure that this new way of enjoying it will go down a treat. Traditionally, tuna and potato are used to make a niçoise salad, but Chef Patti has swapped the potatoes and tuna for plantain and salmon, creating a tasty alternative.
This is a great dish for the summer. As usual, we would love to see your efforts so please send your pictures to: info@melanmag.com
Salmon and Plantain Niçoise
Serves 4
1 plantain – ripe – yellow skin
115g/4oz green beans
Ingredients
Marinade
2 garlic cloves, minced
zest and juice of 1 lime
1 tbsp honey
Sliver of scotch bonnet chilli, chopped
Salt and pepper to season
Drizzle of sesame oil
3 salmon fillets
2 plum tomatoes, quartered
1 spring onion, sliced diagonally
4 anchovy fillets
Olives, green and black, to scatter
2 tbsp capers
Dressing:
Small handful of basil
Small handful of mint
1 tbsp rapeseed oil
Juice of ½ lemon
Salt and pepper to season
2 boiled eggs, quartered to garnish
Method
Peel and chop the plantain and steam with the green beans for 5-8 minutes, then set aside to cool.
Mix the marinade ingredients in a bowl, add the salmon and coat. Leave to marinate for at least 15 minutes.
Grill the salmon until cooked through, remove from the grill and set aside to cool.
In a large bowl combine the tomatoes, spring onions, anchovies, olives, capers, beans and plantain. Flake the fish and add.
Blend the dressing ingredients and drizzle over the salad.
Serve garnished with the eggs.
Tip: You can substitute the plantain with other vegetables.
