Simple one skillet meal! Steam the sweet potatoes, sauté up the aromatics, broil the salmon and mix together. Feel free to substitute other greens for the radicchio or toss in other vegetables you have in your refrigerator. Quick, healthy and delicious!
Prep Time: 20 minutes
Cook Time: 40 minutes
- 2 white or orange sweet potatoes (1 3/4 lb)
- 3 tbsp coconut oil, divided
- 1 medium leek, white part only, thinly sliced
- 1 small fennel bulb, thinly sliced, fronds reserved
- 4 oz cremini mushrooms, thinly sliced
- 2 large cloves garlic, minced
- 3/4 lb fillet wild sockeye salmon, skin on
- 1/2 small radicchio, thinly sliced into shreds
- 1/4 tsp. sea salt
- Zest 1 large lemon
- 2 tbsp chopped chives
- 3 tbsp chopped curly or Italian parsley
1. Prepare a steamer pot with an inch or so of water. Scrub and chop sweet potatoes into 3-4 chunks, depending on their size. Place potatoes in steamer for 15-20 minutes, or until tender (but not mushy). Drain and set aside until cool enough to handle.
2. Place salmon skin side up on a baking sheet and preheat your broiler to high. Broil the salmon for 4 mins or until almost cooked but you are able to peel off the skin.
3. Heat 2 tablespoons of the coconut oil in a large saute pan and add the leek, fennel and mushrooms. Sauté for 5-6 minutes until softened and lightly colored. Add the garlic and sauté for a further minute.
4. Remove the skins from the sweet potatoes and put the flesh into a large bowl. Using a hand held masher, mash the sweet potatoes.
5. Add the cooked leek mixture, radicchio, salt and lemon zest to the sweet potato mash. Mix to combine. Remove the skin from the salmon, break the flesh into large pieces and gently fold into the mixture along with the chives and parsley, being mindful not to break up the salmon too much.
6. Wipe out the sauté pan with paper towel and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.
To serve: Garnish with the reserved fennel fronds and a big squeeze of lemon juice.
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