Green Banana and Saltfish Salad

Name: Green Banana and Saltfish Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 bananas green bananas (unripened), unpeeled; 8 oz salted codfish (bacalao), soaked overnight; 2 medium Roma tomatoes, diced; 1 medium English cucumber, diced; 1/2 medium red onion, thinly sliced; 4 stalks scallions, thinly sliced; 1/2 pepper scotch bonnet or habanero pepper, seeded, minced; 1/4 cup fresh lime juice; 2 tbsp olive oil; 1/4 cup fresh cilantro, roughly chopped; 1/2 tsp black pepper; 1/2 tsp salt

A Caribbean classic combining boiled green bananas with flaked salted codfish, crisp vegetables, and a bright lime dressing. This satisfying salad is a favorite in Trinidad and across the islands. Plan ahead: the saltfish needs an overnight soak to remove excess salt.

40 minEasyServes 4300 cal/serving

CaribbeanSaladStovetopPescatarianHalal-friendlyDairy-FreeGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 bananas green bananas (unripened), unpeeled
8 oz salted codfish (bacalao), soaked overnight
2 medium Roma tomatoes, diced
1 medium English cucumber, diced
1/2 medium red onion, thinly sliced
4 stalks scallions, thinly sliced
1/2 pepper scotch bonnet or habanero pepper, seeded, minced
1/4 cup fresh lime juice
2 tbsp olive oil
1/4 cup fresh cilantro, roughly chopped
1/2 tsp black pepper
1/2 tsp salt

Instructions

1

Drain the soaked 8 oz salted codfish (bacalao). Place in a pot, cover with fresh water, bring to a boil, and simmer for 15 to 20 minutes until the fish is tender and the salt is reduced. Drain, let cool, then flake into bite-sized pieces, removing any bones.
2

While the fish cooks, place 8 bananas unpeeled green bananas (unripened) in a separate pot, cover with salted water, and boil for 15 to 20 minutes until tender when pierced with a fork. Drain and let cool slightly.
3

Peel the warm green bananas (unripened) and slice into 1/2-inch rounds. Place in a large bowl.
4

Add the flaked salted codfish (bacalao), 2 medium diced Roma tomatoes, 1 medium diced English cucumber, 1/2 medium thinly sliced red onion, 4 stalks thinly sliced scallions, and 1/2 pepper seeded, minced scotch bonnet or habanero pepper to the bowl.
5

Drizzle with 1/4 cup fresh lime juice and 2 tbsp olive oil. Add 1/4 cup roughly chopped fresh cilantro and season with 1/2 tsp black pepper and 1/2 tsp salt to taste (the saltfish carries residual salt, so add carefully).
6

Toss gently to combine. Serve at room temperature or chilled.

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Questions

How much time should I plan for Green Banana and Saltfish Salad?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is step 1 (20 minutes): "Place in a pot, cover with fresh water, bring to a boil, and simmer for 15 to 20 minutes until the fish is tender and the salt is reduced."

Is there a substitute for Scotch bonnet in Green Banana and Saltfish Salad?

The entry for Green Banana and Saltfish Salad calls for 1/2 pepper scotch bonnet or habanero pepper, seeded, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Is Green Banana and Saltfish Salad spicy?

Yes, it is properly hot. The heat in Green Banana and Saltfish Salad comes from 1/2 pepper scotch bonnet or habanero pepper, seeded, minced. For a milder plate, remove the seeds and ribs from the hot pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Green Banana and Saltfish Salad?

One serving (the recipe makes 4) is about 300 calories, with 18 g protein, 32 g carbohydrate and 8 g fat, plus 4 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Green Banana and Saltfish Salad ahead?

Yes, it takes well to being made ahead. Water seeps out of the tomatoes as the salad sits, so keep the dressing apart and toss Green Banana and Saltfish Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

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