Salmon and Plantain Skewers

What goes unusually well with wild Alaska salmon? Plantain. Coat with Nigerian-style spices, thread on skewers with bell pepper and red onion, and cook on the grill. Serve with curried cous cous or quinoa and slices of fresh mango. This recipe is featured in The Savory Moment podcast, Episode 2 of Season 1.

SALMON AND PLANTAIN SKEWERS

by Beth Short-Rhoads

Serves 4 to 6

12 skewers

1 lb. salmon, skinned and cut into 1 ½-inch pieces

1 teaspoon garlic salt

1 teaspoon ground ginger

1 teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon cayenne

¼ cup olive oil

1 large plantain, sliced ½ inch thick

1 green pepper, chopped into 1 ½-inch pieces

1 red pepper, chopped into 1 ½-inch pieces

1 red onion, chopped into 1 ½-inch pieces

Wedges from 2 limes

1 bunch cilantro, chopped

¼ cup crushed peanuts

If using wood skewers, submerge in cold water and set aside to soak. Mix the garlic salt through cayenne in a small bowl. Sprinkle over the salmon, ensuring all sides are well-coated, and set aside to rest for 30 minutes. Preheat grill to medium-low heat. Thread the salmon, plantain, and vegetables onto the skewers. Brush with olive oil. Make sure your grill grates are scrubbed and well-oiled, then place the assembled kebabs on top. Grill for 5 minutes, with the lid closed, then flip the kebabs. Grill for an additional 5 minutes, or until the salmon is fully cooked. Lay the kebabs on a platter and squeeze the wedges from 1 lime on top. Garnish generously with cilantro and peanuts. Serve with extra lime on the side.