Add some pan fried salmon and you get yourself the most wonderful, nutrient packed, satisfying dinner, perfect to brighten up a dreary January day!
SERVES 2
INGREDIENTS
- 4 medium-sized sweet potatoes, peeled + cut into smaller chunks
- knob of butter
- splash of milk
- 2 tsp coconut oil
- 2 pieces salmon
- 2 cloves garlic, minced
- 1 cup canned coconut milk
- 1 tbsp miso paste
- 1/2 tsp ground ginger
- 1/2 a lime, juice only
- Black pepper, to taste
- Optional garnish: chopped parsley
METHOD
- Place sweet potato chunks in a large pot.
- Add about 1-1.5 cups water and bring to a boil.
- Once boiling, cover and reduce heat.
- Allow to simmer and steam for 15 mins, or until potatoes are fork tender.
- Meanwhile, heat coconut oil in a frying pan over medium-high.
- Once hot, place salmon SKIN SIDE DOWN and allow to cook (undisturbed) for about 4-6 mins, depending on thickness.
- Flip salmon and turn off heat, allowing to cook for an additional 2 mins.
- Remove from pan and set aside.
- To the same pan, add minced garlic and sauté for 2 mins until browned and fragrant.
- Add coconut milk, miso paste, ginger, and lime juice to the pan.
- Cook for about 5 minutes, stirring continuously until miso breaks down and the sauce is smooth.
- By now, the potatoes should be ready.
- Drain the potatoes, return them to the pot, add a knob of butter and a splash of milk and mash all together with a potato masher.
- Season with salt and pepper
- Plate sweet potato mash and top with salmon and coconut sauce.
- Finish off the dish with a sprinkle of parsley and ENJOY!
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