Seared Atlantic Salmon Recipe
Yama Sweet Potato, Wilted Kale, Red Thai Curry
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Sweet Potatoes
Peel and dice the Yama sweet potatoes into cubes. Boil them in salted water until tender, about 15 minutes. Drain and set aside.
- 2
Wilt the Kale
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the kale and sauté until wilted, about 3-5 minutes. Season with salt and pepper. Remove from skillet and set aside.
- 3
Prepare Curry Sauce
In the same skillet, add the remaining tablespoon of olive oil. Stir in the red Thai curry paste and cook for 1 minute. Slowly whisk in the coconut milk and bring to a simmer. Cook for 5 minutes until slightly thickened. Season with salt and pepper.
- 4
Sear the Salmon
Season the Atlantic salmon fillets with salt and pepper. In the same skillet, add a little more olive oil if needed, and sear the salmon fillets for about 4-5 minutes on each side until cooked to desired doneness.
- 5
Assemble the Dish
On each plate, place a serving of wilted kale, top with sweet potato, and place the seared salmon on top. Drizzle with the red Thai curry sauce and serve with lemon wedges.
