jamaican

Tamarind Glazed Salmon with Sauteed Callaloo and Plantain

Name: Tamarind Glazed Salmon with Sauteed Callaloo and Plantain
Yield: 1 serving
Cuisine: jamaican
Ingredients: 144 g salmon fillet; 17 g tamarind sauce; 8 g honey; 8 g olive oil; 119 g callaloo leaves, chopped; 5 g garlic, minced; 51 g onion, sliced; 119 g ripe plantain, sliced; 0.85 g salt

This pan-seared dish pairs salmon fillet with tamarind sauce, callaloo leaves, chopped and ripe plantain, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

64 g Carbohydrates

28 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

144g salmon fillet 300 kcal
17g tamarind sauce 20 kcal
8g honey 24 kcal
8g olive oil 71 kcal
119g callaloo leaves, chopped 30 kcal
5g garlic, minced 7 kcal
51g onion, sliced 20 kcal
119g ripe plantain, sliced 173 kcal
1g salt 0 kcal

Cooking instructions

salmon fillettamarind saucehoneysalt
Mix tamarind sauce with honey and a pinch of salt. Pat salmon dry.
salmon fillettamarind sauceolive oil
Heat 1 tsp oil in a skillet over medium-high. Sear salmon 3 minutes; flip, brush with tamarind glaze, and cook 3-4 minutes until flaky. Remove to a plate.
olive oilcallaloo leavesgarliconionsalt
Add remaining oil to the skillet. Saute garlic and onion 1 minute, then add callaloo and cook 2-3 minutes until wilted. Season lightly with salt.
salmon filletcallaloo leavesripe plantain
In a separate pan or after removing greens, pan-sear plantain slices 2-3 minutes per side until golden. Serve salmon with callaloo and plantain, spooning extra glaze over the fish.