Savory Salmon, Tostones, & Arugula
The easiest, cheapest, and quickest meal in our house is this Savory Salmon & Tostones with arugula salad! If there’s an evening when we’re rushing to get dinner on the table, this is it. If we’re needing to budget more a certain week, this meal is on the menu probably more than once. And when I would rather pick up some fast food, well.. this is the best FAST food we’ve found.
The highlight of this meal is the Basil & Garlic Dressing. That’s where savory comes in. You can’t beat fresh basil from the garden. I came up with this dressing over a year ago. Ever since, we’ve been putting it on EVERYTHING. Shredded chicken, a variety of salads, tostones, sardines… the possibilities are endless!
30 Minute Meals for the Paleo AIP Cookbook
This is my favorite meal I contributed to a new community cookbook: 30 Minute Meals for the Paleo AIP. This exciting project contains 120 quick meal recipes put together by myself and 40 other bloggers! The cookbook was the brainchild of Jaime Hartman of Gutsy by Nature. All of the recipes are 100% AIP elimination phase compliant, family-friendly with 4 servings, and made with budget-friendly + basic ingredients that anyone would be able to find in their local grocery store. It’s a resource this community has been needing. Most of us with chronic illness experience fatigue and pain daily, which makes cooking for yourself and/or a family quite a challenge. I believe this e-book will make your evenings much more stress-free and simple.
Click here to purchase 30 Minute Meals for the Paleo AIP!
Ingredients
- ½ cup coconut oil
- 2 green plantains
- 12 oz canned salmon
- 8 cloves of garlic
- ½ cup fresh basil
- 1 cup olive oil
- ¼ cup apple cider vinegar
- ½ teaspoon sea salt
- Arugula and/or spinach
Instructions
- Heat up a large skillet over medium-high heat with the coconut oil.
- Chop the plantains an inch thick with your knife slanted.
- Once the coconut oil is hot, add the plantains. Flip them when they become golden brown.
- Once both sides are golden brown, make tostones by smashing them one by one between two plates or a tostonera. Add the smashed plantains back to the skillet and fry until both sides become golden brown. Set them aside on a plate and sprinkle them with sea salt. Pour the remaining coconut oil into a heat-safe container, leaving about 1 tablespoon in the skillet.
- Drain the can of salmon. Over medium heat, warm up the salmon in the same skillet.
- Mince the garlic and fresh basil. Add it to a jar with the olive oil, apple cider vinegar, and sea salt. Secure with a lid and shake until well combined.
- Serve the salad greens and tostones topped with the salmon and drizzled with the basil-garlic dressing. Enjoy!
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