• Sea salt
  • Freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • ½ teaspoon ground cumin
  • 3 cloves garlic, very finely minced
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground cayenne (more or less to taste)
  • 1 teaspoon red pepper flakes
  • Handful cilantro, chopped
  • 2 (6-ounce) wild salmon fillets
  • For the Plantains
  • coconut oil
  • 1-2 ripe yellow/black plantains


  1. Season the fish: sprinkle salmon lightly with sea salt and a few grinds of the black pepper.Make the mojo: in a bowl combine the olive oil, orange juice, lime juice, cumin, garlic, salt, cayenne, red pepper flakes and cilantro; taste and adjust flavors as needed; set aside.
  2. Pan sear the fish: heat a large skillet over medium heat for 1-2 minutes or until hot. Add oil to the pan and swirl to coat. When the oil starts to shimmer just a bit, carefully add salmon (skin side up if your fillets have skin) and cook for 3 minutes or until golden and crisp. Gently flip with a spatula and turn the heat down to medium. 
  3. Add mojo: Spoon some of the mojo into the pan, enough to cover the bottom and create a sauce for the fillets. Continue cooking until done to your liking, 4 to 5 minutes more. Set aside.
  4. Make the plantains: using a sharp knife cut both ends off the plantain. Make a shallow slit down the entire length of the plantain. Slice the plantain diagonally into ½ inch thick slices, set aside. Heat oil in a large skillet over medium-high heat. When hot, add the plantain slices in batches to the pan being careful not to overcrowd it, flip when the plantains are a deep golden brown- about 4 minutes per side. Carefully remove plantains with a fork and transfer to a paper towel-lined plate or tray. Continue until all the plantains are fried.
  5. Taste, make adjustments & serve: Taste the fish for flavor and tenderness. Transfer to a platter, serve the fish with the mojo sauce, plantains & enjoy!

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