After taking a bite of the sweet potato mash my brother cooked a week ago, I knew I had to create a dish around it. I immediately thought of all the salmon and mashed potato dishes I’ve eaten before. And while it always goes well together, without its accompanying sauces, it’s always bland. I wanted the dish to be a sweeter and spicier at the same time. That’s when I decided to use sweet potato for the mash, add some apple for tartness and pecans for crunch. I also decided to make a rub for the salmon just so it can have a little kick.
Hope you enjoy the recipe!
Salmon with Sweet Potato Mash, Apples & Pecan
- 1/4 Apple, Chopped Into Small Cubes
- 1 Medium Sweet Potato
- 2 Tablespoon Pecan, Roughly Chopped
- 1 Salmon Fillet
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Brown Sugar
- 1 Teaspoon Garlic Powder
- Bunch of Parsley, Roughly Chopped
- Salt & Pepper (to taste)
- Boil sweet potato with skin on for 10-12 minutes.
- While sweet potato is boiling, pat the salmon dry then rub the spices (paprika, cayenne, brown sugar, garlic powder, salt & pepper).
- When the sweet potato is done, carefully peel, add one tablespoon of butter while still hot and mash.
- On a pan, heat a tablespoon of butter and lightly saute the apples and pecan, about 2-3 minutes. Remove and set aside.
- Using the same pan, add one more knob of butter. Add the salmon, skin side down. Cook each side for 2-3 minutes each.
- Scoop the sweet potato on the plate, place salmon on the side, sprinkle with the apples and pecans. Add some parsley for color.
Easy, right? This recipe is perfect if you’re looking for a fast dinner or lunch. It only takes 30 minutes to get everything done!
TIPS: Always cook salmon with the skin side down at first. Make sure that the oil is hot enough before frying to avoid the skin sticking to the pan. Also, salmon skin shrinks as it cooks and will begin to curl up on itself. Use a spatula to hold the fillets firmly for the first 1-2 minutes so the shape will set. Afterwards, it will cook more evenly.