Ingredients
8 oz. salmon
Honey Coconut Glaze
4 Tbsp. red lentils
4 Tbsp. bell pepper mix
1 Tbsp. lemon vinaigrette
1 1/2 tsp. lime juice
3 fried plantains, halved
7 cherry tomatoes, halved
1 1/2 tsp. parsley, chopped
5 ea. lima beans, blanched
1 1/2 tsp. Lemon oil
1 1/2 tsp. micro greens
1 1/2 tsp. wasabi sesame seeds
Honey Coconut Glaze
2 Tbsp. coconut oil
1 Tbsp. honey cilantro glaze
1 Tbsp. Coco Lopez
4 Tbsp. Coquito, halved
1/2 tsp. lime juice
Instructions
Mark the salmon on the grill and cook to medium in the oven. Glaze the salmon with coconut glaze and brown. For the salad, toss lentils, bell pepper, lemon vinaigrette and lime juice. Place the plantains and salad on the plate. Place the salmon on the plate. Glaze the cherry tomatoes and pour on top of the salmon. Garnish with fava, parsley, micro greens, sesame seeds and lemon oil.
Honey Coconut Glaze
Heat up coconut oil, glaze, Coquito and Coco Lopez until light brown. Add lime juice.
