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Sugar Cane Marinated Baby Salmon Filets served over Fried Ripe Sweet Plantains

4 servings

Ingredients

4 4-ounce salmon filets
1 can sugar cane
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh garlic
bay leaves
1 jalapeno pepper, seeded and cut into rings
1/4 cup rice wine vinegar
1/4 cup Filippo Berio® Olive Oil
1/4 cup red wine
ripe plantain, peeled and thinly sliced lengthwise
1 cup vegetable oil for frying

Method

Combine all ingredients except the salmon, plantain and the vegetable oil. Add the salmon and allow to marinate for 2 hours. Heat the Filippo Berio® Olive Oil in a frying pan over medium heat. Fry the plantain in the Filippo Berio® Olive Oil until golden brown on both sides. Remove and drain on paper towels.

Remove the filets from the marinade and pan sear them until golden brown on both sides. (If the salmon is not done to taste after searing, it can be finished to taste in a 375 F. oven.) Divide the fried plantain strips among dinner plates and place the salmon filets on top.