Seared Salmon (gf) Recipe

Entrees

1. 1

   Sear salmon

   Pat salmon dry. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Season salmon fillets with 0.5 teaspoon kosher salt.

2. 2

   Cook salmon

   Place salmon fillets skin-side down in the hot skillet. Sear 4-5 minutes until the skin is crisp and the fish is 60-70% cooked. Flip and cook 2-3 minutes more until just opaque in the center. Remove from skillet and rest.

3. 3

   Sauté Brussels sprouts

   In the same skillet, add 1 tablespoon olive oil. Add Brussels sprouts; season with remaining 0.25 teaspoon kosher salt and 0.25 teaspoon ground black pepper. Sauté 7-9 minutes until browned and tender.

4. 4

   Make potato mash

   In a pot, simmer the peeled and cubed sweet potatoes in salted water for 12-15 minutes until fork-tender.

5. 5

   Mash potatoes

   Drain potatoes. Mash with 2 tablespoons butter and 0.25 cup milk until creamy. If desired, season lightly with extra salt and pepper to taste.

6. 6

   Plate and finish

   Spoon sweet potato mash onto plates, top with salmon, and add Brussels sprouts on the side. Garnish with lemon zest or chopped fresh herbs if desired.