Salmon Plantain Cake

Prep Time

​ minutes

Cook Time

​ hour


2  each

En Español​​

  • 4 plantain
  • 6 cups water + tsp salt
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 12 oz (340 g) Salmon
  • ¾ cup green onions, chopped
  • ½ cup red pepper, finely chopped
  • 1 ½ tsp dry parsley
  • Salt and black pepper to taste

1-  Cut the ends of the plantain, using a paring knife slice the skin along the ridges that plantains have lengthwise, try not to cut into the plantain itself, stick the knife in just far enough to slice the skin. Remove the strips of the plantain by pulling up the end with your fingers, using the knife to help work it loose.  Use your knife to scrape away any remnants of skin .   

2-  Soak one of the already peeled plantain in cold water and set aside and then cut the remaining 3 peeled plantains in half. In a 2 quarts’ saucepan add the water, salt, 3 already peeled plantains and bring to a boil, over high heat. Adjust the heat to simmer, cover, and cook for 35 minutes or until the plantains are tender.
3-  Meanwhile, marinade the salmon with the minced garlic, salt and black pepper. In a medium skillet heat a tablespoon of olive oil over medium-heat, add the salmon and cook 5-7 minutes each side. Set aside.    
4-  While the salmon is cooking dry the plantain that is in cold water and grate it.  Mash the cooked plantains piece by piece with a fork, taking one piece at time out of the hot water. While you are mashing each piece add a tablespoon of the hot water they were cooked in along, and a bit of the butter.
5-  In a large bowl combine the cooked plantain and the raw plantain, mix well until you get a dough like consistency, if the dough feels a little dry you can add a bit of butter, then set aside. 

6-  In a small skillet sauté the green onions, red pepper and dry parsley for 3 minutes.
7-  Shred the salmon with two forks and incorporate with the rest of ingredients, the plantain ball, and the green onions mixture.    
8-  Form a plantain ball and divided into 6 balls, wet your hands and gently pack each ball into 3/4-inch-thick disk.       
9-  Grease a griddle with butter, set to 350 degrees and cook for 5 minutes each side.

Cook's Notes

The plantain cakes can be formed 2 hours ahead and refrigerate, tightly wrapped in plastic wrap, and bring to room temperature before cooking.  They can be serve with some lemon cream sauce.