Plantain Salad Imoyo Recipes

PLANTAIN SALAD IMOYO

Steps:

• Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
• Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
• Drain the plantains and set aside to cool.
• While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
• Seed and chop the red pepper.
• Peel, seed and dice the cucumber and place in a bowl with the peppers.
• Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
• Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
• Pour the marinade over and mix well.
• Serve at room temperature.
• Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.

FRIED PLANTAIN SALAD RECIPE BY TASTY

Steps:

• Trim the ends of the plantain, then peel and slice on the bias into ½-inch (1.24) pieces.
• In a large skillet, heat about ⅛ inch (3 mm) canola oil over medium-high heat.
• Add the plantains and fry until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
• Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3-4 minutes. Remove the pan from the heat.
• Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.
• When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.
• Enjoy!

PLANTAIN CAPER SALAD

Steps:

• In medium nonreactive saucepan, combine 4 cups water with vinegar, garlic, bay leaves, thyme sprigs, coriander, peppercorns and salt. Bring to simmer.
• Trim ends from plantains, leaving rest of peels intact. Add plantains to simmering liquid; cook until tender, about 20 minutes. Remove from heat, and let cool in liquid.
• Remove plantains from liquid; peel, and cut them into 1/4-inch cubes. In stainless-steel, glass or ceramic salad bowl, combine plantains, capers and shallots. Stir to mix. In another bowl, combine lemon juice, curry paste, olive oil and chopped thyme. Stir until smooth. Add to plantains; stir to mix. Serve.

SEAFOOD SALAD IMOYO

Steps:

• the parsleyFill a large skillet with water to a depth of about an inch and bring the water to a simmer.
• Add fish and poach about five minutes or until opaque and beginning to flake (this will depend upon the thickness of your fillets).
• Remove the fish gently with a slotted spatula, allowing any excess water to drip back into the pan, and place the fish in a large bowl.
• Now add the shrimp to the simmering water and poach tem about 2 to four minutes or until done -- but NOT overcooked!
• Remove the shrimp, draining off any excess water, to the bowl.
• Reserve 2/3 cup of the poaching liquid and discard the rest (or reserve it for another use).
• Peel and seed the tomato, chop the tomato flesh, and add it, along with the peppers, the parsley and the garlic, to the bowl with the seafood and toss gently.
• In a small saucepan, whisk the lemon juice, olive oil, tomato paste and salt together and add the reserved 2/3 cup of the poaching liquid.
• Bring to a boil, reduce heat and simmer, uncovered, about five minutes.
• Pour the sauce over the salad mixture and stir gently.
• Let stand at room temperature at least 30 minutes before serving.
• Serve at room temperature.