Whole30/Paleo pan-seared salmon with pureed sweet potatoes and collard green/bacon cream sauce

Hi, guys. How’s your evening? Been a full year doing whole 30 off and on. How great it is. This time it kind of feels like a breeze. I have been creating a lot of recipes, which I’m proud of. This whole30/paleo pan seared salmon with puréed sweet potato and collard green/ bacon cream is a yummy. The puréed sweet potato is creamy and delicious, with a hint of salt, and coconut cream . I came up with the idea of bacon and collard green sauce because first off I had a lot of collards left over from Easter lol, I needed to find something else to use them in. Usually when I make greens, I always add smoked turkey and bacon. Since the smoked turkey is non compliant, bacon was the way to go. The cream sauce which is made with coconut cream is thickened with tapioca starch. The meal comes together quickly, Sweet potatoes are my go to, whether it’s breakfast, lunch or dinner, it is very versatile. I’ve eaten sweet potatoes all my life but still discover new ways enjoy them. I remember eating them fried with a spicy sauce, this was sold as street food, and was enjoyed by the people of Ghana. Some foods we learn to eat early in life and continue to eat forever. This is one of those foods for me. My forever obsession with sweet potatoes. Give this s try and impress the sweet potato lover in your life. What food can you not live without?? Comment below.

Thank you,

This African

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Whole30/Paleo pan-seared salmon with pureed sweet potatoes and collard green/bacon cream sauce

Creamy puréed sweet potatoes topped with pan seared salmon , and collard green/bacon cream

Servings

servings

Ingredients

sweet potatoes

• 4 medium diced sweet potatoes peeled and cut into pieces
• 1/2 cup coconut milk solids coconut cream
• 1 tbsp ghee
• pinch of salt

salmon

• 1 lbs salmon any salmon you prefer, cut into 2 pieces
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp onion salt
• 1/2 tsp smoked paprika
• 1 tbsp olive oil

cream sauce

• 1 cup chopped collard greens cleaned prior
• 2 pieces turkey bacon compliant
• 1 cup Coconut milk
• 1/4 cup coconut cream
• 1/4 cup 4 cheese southwest blend
• 1/2 tbsp tapioca starch
• 1/2 tsp crushed red pepper
• 1/2 tsp rosemary
• 1/2 tsp smoaked paprika
• 1/2 tbsp lemon juice

Servings servings Ingredients sweet potatoes 4 medium diced sweet potatoes peeled and cut into pieces 1/2 cup coconut milk solids coconut cream 1 tbsp ghee pinch of salt salmon 1 lbs salmon any salmon you prefer, cut into 2 pieces 1/2 tsp dried thyme 1/2 tsp black pepper 1 tsp onion salt 1/2 tsp smoked paprika 1 tbsp olive oil cream sauce 1 cup chopped collard greens cleaned prior 2 pieces turkey bacon compliant 1 cup Coconut milk 1/4 cup coconut cream 1/4 cup 4 cheese southwest blend 1/2 tbsp tapioca starch 1/2 tsp crushed red pepper 1/2 tsp rosemary 1/2 tsp smoaked paprika 1/2 tbsp lemon juice

Instructions

1. Place sweet potatoes in a small pot, bring to a boil for 25 minutes.

   
2. Heat a small skillet on medium heat, add oil, when hot add bacon to brown, about 5 minutes.

   
3. Now add collard greens, and parsley, add another 1 tbsp oil. Add garlic, another 1 min. Next, add tapioca starch, mix well, making sure it doesn't clump.

   
4. Add milk, cream and rest of seasoning, let simmer for ten minutes.

   
5. Season salmon, Heat another skillet on medium heat, add oil.

   
6. When hot, sear salmon skin side up for 5 min, skin side down an additional 3 minutes.

   
7. Place drained sweet potato, cream, ghee, and salt in a blender. Puree sweet potatoes until smooth.

   
8. To plate, add sweet potatoes to a bowl or plate, top with salmon and cream. Enjoy.

   

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