This is the reason I carry a piece of paper in my pocket at work! I came up with this plantain chip crusted salmon after learning salmon was going on sale. I knew I wanted to use mangos with it, in a sauce or salsa, but figured out I wanted to try a mango bacon cream sauce after watching an episode of “Chopped” that very night. The pigeon pea succotash was inspired by a co-worker who first introduced me pigeon peas and rice. This is a really great, easy dish, and looks great too!
For the salmon:
- 4 6oz. salmon fillets, skinned
- 6 oz. plantain chips, crushed (Sold in bags like potato chips)
- 2 eggs, beaten
- 1 tbsp canola oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 15oz. can pigeon peas, drained
- 1 15oz. can black beans, drained
- 1 11oz. can crispy corn, drained
- 1 jarred roasted red pepper, chopped
- 1 tbsp lemon juice
- 1 mango, peeled and chopped
- 4 slices cooked bacon
- 2 tbsp butter
- 1 tbsp flour
- 1 cup cream
Preheat oven to 400 degrees.
Start with the salmon. Place crushed plantains in a bowl and beaten eggs in another. Dip salmon in eggs first, then crushed plantains, coating well on all sides. Place coated salmon on a greased baking sheet, and bake for 20 minutes. While salmon bakes, prepare succotash and cream sauce.
For the succotash, heat oil in a medium sauce pan, over medium heat and cook onion until soft. Add garlic and cook and stir for one minute more. Add remaining ingredients for succotash, cover, and cook over low heat, stirring occasionally, until serving.
To prepare the cream sauce, place mango and bacon in a food processor and pulse until well blended and smooth. In a sauce pan, melt butter over medium-low heat. Stir in flour, and cook, stirring continuously for 2 minutes. Slowly stir in cream, and cook and stir until thickened. Remove from heat and stir in mango and bacon mixture.
To serve, place a piece of salmon over 1/2 cup of succotash and pour a tablespoonful at a time of cream sauce around the salmon, about 4 tbsp total, (more or less to taste). Enjoy!