Tamarind Honey Salmon Plantain Bowls

Ingredients

Rice

• 1 cup uncooked long-grain white rice, rinsed and drained
• 1¾ cups water
• ¼ tsp fine salt

Salmon and glaze

• 1¼ lb skinless salmon, pin bones removed, cut into 1½-inch chunks
• 1 tbsp neutral oil
• ¼ tsp fine salt
• 1 tbsp unsweetened seedless tamarind concentrate
• 2 tbsp honey
• 1 tbsp reduced-sodium soy sauce
• 2 tbsp water
• 1 tsp finely grated fresh ginger

Plantain and finish

• 2 ripe yellow plantains with black spots, peeled and sliced ½ inch thick
• 2 tbsp neutral oil
• 1 ripe avocado, pitted and sliced
• 1 lime, cut into 4 wedges
• 2 tbsp chopped cilantro

Equipment

Saucepan with lid, nonstick skillet, thermometer

Allergens and ingredient notes: Fish, soy; soy sauce commonly contains wheat.

Step by step

1. Combine rice, its 1¾ cups water, and its salt in a saucepan. Bring to a boil, cover, reduce to low, and cook 15–18 minutes until the water is absorbed. Remove from heat and rest covered 10 minutes, then fluff. If your rice package requires a different water ratio, follow it.
2. Whisk tamarind concentrate, honey, soy sauce, the separate 2 tbsp water, and ginger until smooth. Pat salmon dry and season with its salt. Heat the salmon oil in the skillet over medium-high heat.
3. Sear salmon for 2–3 minutes on each broad side. Reduce heat to medium-low, add all the tamarind mixture, and turn gently for 1–2 minutes until glossy and the thickest piece reaches 145°F (63°C). Transfer salmon and glaze to a clean plate.
4. Wipe the skillet, add the separate plantain oil, and heat over medium. Cook plantain in a single layer for 3–4 minutes per side, in batches if needed, until deep golden and tender. The plantains must be ripe; green plantain will not soften in this time.
5. Divide hot rice among four bowls. Add all salmon and glaze, plantain, and avocado. Finish each bowl with cilantro and a lime wedge for squeezing.

The Devotti twist: Tamarind cuts through honey and rich salmon, while ripe plantain brings sweetness without another sauce.

Make ahead and storage

Refrigerate cooked rice and salmon in shallow containers within 2 hours; use within 2 days. Reheat them to 165°F (74°C). Add fresh avocado and lime at serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.