Salmon, Plantain, and Kale Salad Bowl

The Salmon, Plantain, and Kale Salad Bowl is a vibrant, nutritious, and flavorful dish that combines suya-spiced salmon, sweet and crispy broiled plantains, and a fresh kale salad with a honey-ginger balsamic dressing. Packed with protein, healthy fats, and fiber, this salad bowl is perfect for a light yet satisfying meal that’s full of bold flavors and textures.

Why You’ll Love This Recipe

This salad bowl brings together a variety of textures and flavors: the crispy skin of suya-spiced salmon, the sweetness of plantains, and the crunchiness of fresh kale and red cabbage, all drizzled with a tangy honey-ginger balsamic dressing. The addition of roasted peanuts and dried cranberries (craisin) adds extra crunch and a hint of sweetness. Whether you’re looking for a healthy lunch or a filling dinner, this recipe offers the perfect balance of nutrients and taste.

Ingredients

For the Suya Salmon:

• 1/2 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp white pepper

• 1/4 tsp Cameroon contri onion (or regular onion powder)

• 1/4 tsp Cameroon pepper (or regular chili powder)

• 2 pinches of sea salt

• 1/4 maggi cube (or 1/4 tsp bouillon powder)

• 1 small salmon fillet (skin-on preferred)

For the Kale/Cabbage Salad:

• 1 medium to large kale leaf (younger leaves preferred)

• 1/2 cup sliced red cabbage

• 1/2 Tbsp roasted peanuts

• 1/2 Tbsp craisins (dried cranberries)

• Pinch kosher salt

• 1 tsp olive oil

• 1/2 tsp honey ginger balsamic vinegar

• Freshly cracked black pepper

For the Broiled Plantains:

• 1 medium ripe plantain

• Olive oil spray

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Plantains:

1. Wash, peel, and slice the plantain thinly (preferably).

2. Grease a cookie sheet with olive oil spray and arrange the plantains in a single layer.

3. Lightly spray the plantains with olive oil and broil on high for 5 minutes or until golden brown and slightly charred. Flip and broil for another 3-4 minutes until browned. Transfer to a bowl and set aside.

Prepare the Kale Salad:

4. Wash the kale, remove the large vein, and chop the leaves.

5. Drizzle with olive oil and sprinkle with kosher salt. Massage the kale gently with your hands to soften it.

6. Add the sliced red cabbage, honey-ginger balsamic vinegar, and freshly cracked black pepper. Toss well and transfer to the salad bowl.

Make the Suya Spice Rub:

7. Mix together the onion powder, garlic powder, white pepper, Cameroon contri onion, Cameroon pepper, sea salt, and Maggi cube in a small bowl to create the spice rub.

Cook the Salmon:

8. Pat the salmon fillet dry and generously sprinkle the spice rub all over the fish, including the skin.

9. Heat a small or medium fry pan over medium heat, drizzle with olive oil, and carefully place the salmon in the pan, skin-side down. Cook for 3-4 minutes until the skin is crispy.

10. Flip the salmon and cook for another 3 minutes or until it easily flakes off with a fork. Break into bite-sized pieces and add to the salad bowl.

Assemble the Salad Bowl:

11. Add the broiled plantains to the salad bowl.

12. Top the salad with crushed roasted peanuts and craisins. Toss gently to combine.

13. Serve immediately and enjoy!

Servings and Timing

• Servings: 1 (for a main dish) or 2 (as a side dish)

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Vegan Option: Substitute the salmon with grilled tofu or chickpeas for a plant-based version of this salad bowl.

• Add Extra Veggies: Add roasted bell peppers, cucumber, or avocado for more variety and texture.

• Spicy Kick: If you love heat, increase the amount of Cameroon pepper or add a chopped jalapeño to the salad for an extra spicy touch.

• Sweet and Salty: For a more complex flavor, try adding a few cubes of mango or pineapple to balance the heat of the salmon and the sweetness of the plantains.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the salmon and plantains in a pan or microwave, but be sure not to overcook the salmon to keep it tender.

FAQs

1. Can I use a different type of fish for this recipe?

Yes, you can substitute the salmon with another firm fish like cod, tilapia, or even chicken breast if preferred.

2. Can I make this salad bowl ahead of time?

You can prep the ingredients ahead of time, but it’s best to assemble the salad just before serving to keep the ingredients fresh and crunchy.

3. Can I use frozen plantains?

Yes, you can use frozen plantains. Thaw them before slicing and broiling, and cook according to the instructions.

4. Can I skip the honey-ginger balsamic dressing?

If you prefer a different dressing, you can use a simple olive oil and balsamic vinegar mix or even a yogurt-based dressing for a creamy option.

5. How do I make this salad spicier?

Increase the amount of Cameroon pepper, add extra chili flakes, or toss in some fresh chopped chili peppers for extra heat.

6. Can I use a non-stick pan for cooking the salmon?

Yes, you can use a non-stick pan, but make sure to heat the oil well and place the salmon skin-side down for crispy skin.

7. Can I use kale stems in this salad?

The stems of kale can be tough, so it’s best to remove them before using the leaves. You can save the stems for smoothies or soups.

8. Can I make this salad in advance?

While you can prepare all the ingredients ahead of time, it’s best to assemble the salad and add the dressing just before serving to keep everything fresh.

9. Can I use a grill to cook the salmon?

Yes, grilling the salmon is a great option! Just preheat the grill and cook the salmon skin-side down for 3-4 minutes per side until cooked through.

10. How do I know when the salmon is cooked?

The salmon is cooked when it easily flakes with a fork and has an internal temperature of 145°F.

Conclusion

Salmon, Plantain, and Kale Salad Bowl is a flavorful, nutrient-packed dish that brings together the richness of suya-spiced salmon, the sweetness of plantains, and the freshness of a vibrant kale salad. It’s quick, easy, and customizable, making it a perfect weeknight dinner or a refreshing meal for any occasion. Whether you’re looking for a light meal or something a bit more hearty, this bowl is sure to satisfy!

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