Paleo Plantain Salmon Power Bowl

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

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Serves: 2

Ingredients:
2 Salmon Fillets
1 tbsp coconut aminos
¼ tsp salt – I used Pink Himalayan
½ tsp dried chiles
1 +1/2 or 2 plantains
200g/7oz spring greens
1 avocado
1 pepper
Any leftover root vegetable (optional) – I used beetroot

Instructions:
Mix your aminos, salt and chiles in a small bowl or cup. Pour it onto your salmon fillet and place in the oven.

Bake for 22-25 minutes at 175C/350F.

While salmon is baking, dice your plantains and pepper. Set pepper aside.
Steam your plantain (either on the cooker or in the microwave) for 6-8 minutes or until the plantain is soft.

Once plantain is done, set aside and steam the spring greens for 2-3 minutes.

Slice your avocado.

Serve all components of the bowl, drizzled with coconut aminos and enjoy!

From whittypaleo.com