Page 51 - Harnett Life Fall 2020

Plantain Crusted Salmon Fillets nonstick cooking spray and set aside.
Prep time: 15 minutes
Total time: 30 minutes Combine cilantro, olive oil, lime juice, garlic and cumin; set
Servings: 4 aside.

Nonstick cooking spray Arrange salmon fillets on prepared baking sheet. Season with
1/3 cup chopped fresh cilantro salt, to taste. Spread about 1 tablespoon cilantro mixture on top
1 1/2 tablespoons olive oil of each salmon fillet to cover.
1 1/2 tablespoons lime juice
1 tablespoon minced garlic Using box grater, peel and grate plantain. Place grated plantain
1 teaspoon cumin in bowl with green onions, lime peel and 1/4 teaspoon salt; toss
4 salmon fillets (6 ounces each), skin on to combine. Sprinkle about 1/4 cup plantain mixture on top of
1/4 teaspoon salt, plus additional, to taste, divided each salmon fillet, gently pressing to adhere. Spray plantain
1 DOLE® Plantain, green or half ripe crust with nonstick cooking spray.
2 Dole Green Onions, thinly sliced
1/2 tablespoon grated lime peel Bake 15 minutes, or until salmon is opaque and plantain crust
is lightly browned.
Preheat oven to 425 F. Line baking sheet with foil; spray with

2 medium Dole Plan-
tains, chopped (about 3
cups)
4 cups low-sodium
vegetable broth
1/2 cup red len-
tils
3 cups packed, chopped
collard greens
1/4 cup roasted
Slow Cooker Sweet Potato, Plantain and Len- salted pepitas

til Caribbean Curry In large skillet over medium-high heat, heat 2 teaspoons oil;
Prep time: 20 minutes add onion and cook 3 minutes, or until softened, stirring occa-
Servings: 6 sionally. Add garlic, curry powder, cayenne pepper and ginger;
cook 2 minutes, or until fragrant and starting to brown, stirring
1 tablespoon, plus 2 teaspoons, grapeseed oil, divided occasionally.
1 large DOLE® White Onion, chopped
4 cloves garlic, minced Transfer onion mixture to 3-4-quart slow cooker; add chick-
2 teaspoons curry powder peas, potatoes, plantains, broth and lentils. Cover and cook on
1/2 teaspoon cayenne pepper high 4 hours or low 8 hours, or until potatoes and lentils are
1/2 teaspoon grated fresh ginger tender.
1 can (15 ounces) reduced sodium chickpeas, drained
and rinsed Stir in collard greens; cook 20 minutes, or until greens are ten-
2 large Dole Sweet Potatoes, chopped (about 4 cups) der. Serve garnished with pepitas.