Seared Atlantic Salmon Recipe
Yama Sweet Potato, Wilted Kale, Red Thai Curry
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Ingredients
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Salmon
Yama Sweet Potato
Wilted Kale
Red Thai Curry Sauce
Method
Preparation
- 1
Prepare the Sweet Potatoes
Peel and dice the Yama sweet potatoes into small cubes. Boil them in salted water until tender, about 15 minutes. Drain and mash with butter, salt, and pepper. Set aside.
- 2
Prepare the Red Thai Curry Sauce
In a small saucepan, combine coconut milk and red Thai curry paste. Heat over medium until warmed through, then stir in lime juice and fish sauce. Keep warm on low heat.
- 3
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped kale, salt, and red pepper flakes. Cook until wilted, about 5 minutes. Set aside.
Cooking the Salmon
- 4
Sear the Salmon
Season the Atlantic salmon fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until cooked through.
Plating
- 5
Assemble the Dish
On each plate, place a serving of mashed Yama sweet potato, top with wilted kale, and place the seared salmon on top. Drizzle with the red Thai curry sauce before serving.
