Norwegian Salmon* Recipe
seasonal squash, spiced honey, sweet potato puree
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Frequently paired with
The best thing to pair and share with NORWEGIAN SALMON*
Ingredients
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ENTREES
Method
ENTREES
Prepare the Sweet Potato Puree
Peel and chop the sweet potatoes into small chunks.
In a pot, cover the sweet potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes.
Drain the sweet potatoes and return them to the pot. Add butter, salt, and black pepper to taste.
Mash the sweet potatoes with a potato masher or blend until smooth. Set aside.
Prepare the Squash
Wash and slice the seasonal squash into thin rounds or half-moons.
Drizzle with honey and sprinkle with spices. Stir well and cook for an additional 2 minutes. Remove from heat and set aside.
Cook the Salmon
Pat the salmon fillets dry with a paper towel and season with salt and black pepper.
In a non-stick skillet, heat a bit of olive oil over medium-high heat. Add the salmon fillets, skin side down, and cook for 4-5 minutes.
Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Serve
On each plate, spread a generous amount of sweet potato puree.
Top with the sautéed squash and place a salmon fillet on top. Garnish with fresh herbs.