Whole30/Paleo Pineapple Salmon with Creamy Mashed Potatoes

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.

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Whole30/Paleo Pineapple Salmon with Creamy Mashed Potatoes

This salmon in pineapple sauce is sure to give you an island vibe. It sits atop creamy mashed potatoes and is topped with a pineapple slice. It is filling and a great meal to serve for dinner with friends.

Cuisine

whole 30

Keyword

glutenfree, paleo, whole30

Prep Time

20 min

Cook Time

20 min

Servings

people

Ingredients

mashed potatoes

• 3 lbs red skin potatoes
• 1/2 cup coconut cream solids
• 1 tbsp minced garlic
• 1 tbsp ghee
• 1 tsp sea salt

sauce

• 3/4 cup fresh pinapple juice
• 1/2 cup coconut aminos
• 4 pineapple rings
• chinese 5 spice
• 1 tsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp apple cider vinegar

salmon

• 4 salmon fillets
• 1 1/2 tsp old bay seasoning
• 1 1/2 tbsp olive oil

Cuisine whole 30 Keyword glutenfree, paleo, whole30 Prep Time 20 min Cook Time 20 min Servings people Ingredients mashed potatoes 3 lbs red skin potatoes 1/2 cup coconut cream solids 1 tbsp minced garlic 1 tbsp ghee 1 tsp sea salt sauce 3/4 cup fresh pinapple juice 1/2 cup coconut aminos 4 pineapple rings chinese 5 spice 1 tsp lemon juice 1 tsp smoked paprika 1/2 tsp onion powder 1/2 tsp apple cider vinegar salmon 4 salmon fillets 1 1/2 tsp old bay seasoning 1 1/2 tbsp olive oil

Instructions

1. Wash and quarter potatoes. Place potatoes in a medium pot, cover with water, and season with 1 teaspoon of salt. Bring to a boil for 20 minutes. Pierce with a fork to check for tenderness. Drain and cool for a few minutes. Using a potato masher, mash the potatoes with ghee, coconut cream, minced garlic, and a pinch of salt until smooth and creamy.
2. To make the sauce: Add pineapple juice in a small saucepan, and add the rest of the ingredients. Bring to a boil for 5 minutes on medium heat. Turn heat down and let simmer for 10 minutes, then remove from heat.
3. To make the sauce: Add pineapple juice in a small saucepan, and add the rest of the ingredients. Bring to a boil for 5 minutes on medium heat. Turn heat down and let simmer for 10 minutes, then remove from heat. To make salmon: Pat dry with paper towel and season with the Old Bay seasoning. Heat a large skillet with olive oil on medium heat. When hot add salmon skin side up and cook for 6-7 minutes. Flip and cook for another 3 minutes.
4. To plate: Start with the mashed potatoes on the bottom, top with salmon, and one pineapple ring. Then drizzle with sauce. Enjoy with your favorite grilled or sauteed vegetables.

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