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.