BBQ Salmon and Fried Green Tomatoes

The farmer's market proved a source of inspiration yet again with green tomatoes. DH and I enjoyed a yummy appetizer of fried green tomatoes with goat cheese and balsamic reduction at 95 Cordova on our babymoon, and I attempted to recreate it.

BBQ Salmon
Salmon filet
1/4 cup brown sugar
1 clove garlic, minced
1 tsp ginger
1 cup low sodium soy sauce
2 tbsp green onion, sliced thin
2 tbsp honey

Whisk ingredients together in a bowl and marinate salmon for two hours, covered in fridge. Wrap in foil and grill to desired temperature.

Fried Green Tomatoes & Goat Cheese
2 green tomatoes, sliced
goat cheese (enough for 1 slice per every 2 tomatoes)
seasoned panko breadcrumbs
olive oil
1 egg, beaten
balsamic vinegar

Use olive oil to coat bottom of skillet and heat. Coat each tomato slice in egg and dip both sides in panko breadcrumbs. Lay in skillet. When one side is golden brown, flip and cook til golden brown on the other. Place slice of goat cheese on one piece of tomato and top with another. Drizzle each stack with balsamic vinegar and serve warm.

Fried Plantains

After much debating between recipes, I threw caution to the wind, used my best judgment and used the advice of my friend N, who stated that the whole secret was making sure the oil reached halfway up the plantains. She was right!

3 ripe plantains (mostly black on outside)

vegetable oil

4 tbsp butter

brown sugar

Peel and slice the plantains into slices (on an angle) about 1/2" thick

Melt butter in a skillet with about 1/4" oil. When oil is hot, lay plantains in a single layer in the skillet.

When golden brown on the bottom, flip to cook on the other side.

When both sides are golden brown, and slices are starting to get crispy, sprinkle with brown sugar and flip one more time.

When sugar is carmelized, remove from heat and serve.