Happy Wednesday. Hope it has been great so far. This week is a lot better than last week, as I am currently sitting here listening to Ava take her Kindergarten zoom class, thanking God that I don’t have to be so hands-on. Plus she is actually behaving and not throwing herself on the ground or refusing to participate. Thank you, God. So Last week I posted this salmon piccata with creamy pureed sweet potatoes, I received a lot of DM’s for the recipe. So here I am with it, I didn’t want to disappoint.
So what is Salmon Piccata: Well this is really just my take on chicken piccata. Chicken Piccata originated from Italy. It is usually chicken or veal, that is drenched in flour, browned, with a lemon, butter, caper sauce. In this seafood version, there is no need to drench it in flour, I also use a mix of olive oil and ghee. This is a no-fuss recipe, just make sure not to burn the garlic lol.
For the side dish, I chose pureed sweet potatoes. I am such a sweet potato fanatic. There is nothing like creamy sweet potatoes, it so smooth and delicious. The creaminess comes from coconut cream, but also from pureeing it when it is already soft after cooking. It doesn’t hurt that sweet potato has some great benefits, of course, they are readily available all day year-round. This is another one of those recipes that you layer, so you have a lemony, salty, sweet combo which makes for a delicious meal. Hope you enjoy it. Pls rate, comment, and share.
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
people
|
- 6 cups sweet potatoes peeled, washed, and cubbed
- 1/2 cup semi solid coconut cream I prefer to use Trader Joes Organic cconut cream
- 1 tbsp ghee
- 1/2 tsp salt
- 1/2 tsp ground cinnamon plus more per taste
- 3 6oz salmon fillets skin on, for this recipe I prefer sustainable atlantic salmon, it a bit fattier, sockeye tends to dry out when cooked
- 1 tsp old bay seasoning found in most grocery stores
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cinnamon
- 1 tsp dried parsley
- 1 tbsp olive oil
- 1 tbsp ghee
- 2 tsp minced garlic
- 1/4 cup capers
- 1 medium lemon (juiced)
- optional sauteed or steamed veggies as a side
Ingredients
sweet potato
salmon
|
|
- Place sweet potatoes in a medium pan with a lid. Cover sweet potatoes with water, top with lid. Cook on high-medium heat for 20 min. When done pour out the water and let sit for 5 minutes. Mash with a potato masher, mix in ghee, coconut cream, salt, and cinnamon. Place in a food processor or blender and puree until mostly smooth. Add more cinnamon to taste.
- While sweet potatoes are cooking, in a small bowl mix the old bay seasoning, garlic powder, onion powder, black pepper, and dried parsley. Then, rub the spices on the salmon, don't forget to season the sides. Let sit for 5 minutes.
- On medium heat, heat a large skillet with olive, add salmon skin side up, then toss in the ghee and minced garlic, cook, for 3 minutes. Turn salmon on the back and cook for 2 minutes, do so with the sides of the salmon. Drizzle the salmon with lemon juice, swirl around. Use a spoon to drizzle more of the sauce on the salmon. After about 30 seconds add in the capers. swirl around for about 30 seconds and immediately remove from heat. Turn down the heat as necessary.
- To serve: Start by plating sweet potato puree, followed by salmon, top with capers and drizzle with sauce. Serve with a side of sauteed or steamed veggies of choice. FYI: for my veggie of choice, I used sauteed Chinese broccoli.
This is one of my new favorite recipes and my family loves it. So easy to make and absolutely delicious.
Awesome, it’s definitely a fav here too.