Prepare Z'Tejas Saffron Aioli and Z'Tejas Black Bean Mango Relish according to the recipes linked to in the Boxes below. Set aside. Can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to serve. Bring up to room temperature before using.

Place vegetable oil in a large skillet.

Place skillet over medium-high heat.

When oil is hot and shimmering, add plantain strips. Fry plantain until crisp.

Remove to a paper towel-covered plate to drain and dry for 1 hour.

Place in a food processor and process until finely ground.

Add bread crumbs, sugar, and pepper. Process briefly. Place mixture into shallow bowl and set aside.

Place flour in a shallow bowl.

Place eggs in another shallow bowl.

Dip salmon fillets in flour. Turn to coat fully.

Then dip in eggs. Turn to coat fully.

Allow excess eggs to drip off, then dip in plantain mixture. Turn to coat fully.

Place peanut oil in a large skillet.

Place skillet over medium heat.

When oil is hot and shimmering, place breaded salmon fillets in hot oil. Fry for 1 1/2 minutes per side or until golden brown, turning as needed.

Place salmon on serving plates, garnish with aioli and spoon relish on the side.

Serve hot.