Happy Monday! I know it’s supposed to be meatless Monday, so I’m over here sharing a fish recipe, that I have been making for years. It is my Whole30/Paleo Pineapple Salmon With Creamy Mashed Potatoes. Now I shared this recipe over on my whole30recipes takeover back in October, But I realized that this recipe is not on this blog. I thought it was a dang shame so I knew I needed to share it here. Now the original name was Hawaiian Salmon, but during my takeover, I received an email that a Hawaiian person was offended by the name so I respectfully changed it, though I have seen people put out all sorts of posts calling things Hawaiian, I didn’t mind because it is not my intent to offend anyone. this recipe is definitely one that I like to have when I have an intimate dinner party. My friends rave about it.
First the sauce: The sauce is sweet and full of pineapple flavor. pineapples always tend to remind me of island experience. Maybe it is just me. The sauce starts with freshly juiced pineapples, then it is mixed with coconut aminos, spices, lemon juice, and vinegar. The sauce is then boiled to mix the flavors better. I usually like for the salmon to rest in the juice so it can soak up some of the sauce. It is topped with pineapple rings. Prior to Whole30, I had a version that consisted of soy sauce, brown sugar, honey, and pineapple juice I definitely prefer the whole30 version because it satisfies without all the extra added sugar.
The Mashed potatoes are made using red skinned potatoes. They are loaded with fiber, b vitamins, iron, and potassium. The flesh is more moist which means it can yield creamier mashed potatoes and they are less starchy, yet very filling. Great news is that potatoes are Whole30 compliant. These mashed potatoes are flavored by a heaping amount of garlic, creamy coconut cream, and made a bit buttery with ghee.
When it comes to salmon you can use any type that you prefer, it will turn at outwell. The sauce is where it really is at.
As far us what vegetable to use, I did not include a recipe for one. I sometimes like to use sauteed squash, french green beans, or as with this one, I used sauteed brussel sprouts, they were sauteed in balsamic vinegar. It really just depends on what you prefer with vegetables, anything does.
Tip: This is a fairly easy recipe that will be great to serve at dinner. Add more cream to the mashed potatoes per taste. Prepare sauce and salmon, while potatoes are cooking. Salmon and sauce can be made hours ahead–just place cooked salmon in sauce, cover and refrigerate. Heat when ready to serve. Can last up to 3 days in the refrigerator.