Do you know that goldfish can’t close their eyes as they have no eyelids? Well, my best friend Google passed on that GK to me. If you think my life is sad because google is my best friend, well can your best friend tell you that an average ear of corn has an even number of rows, usually 16? Does your best friend know that the Maya Indians and the Aztecs used cocoa beans as currency?
My best friend just won. ♦ ♠ ♣ ♥
Enough of my victory dance. Let’s talk fishy.
I’ll be frank here. When it comes to fish, I am rather picky. I am not very experimental with fishes and I would opt for good quality salmon only. No in between quality when it comes to salmon. I don’t like my fishy to taste…erm fishy. Does that even make sense?
Actually, it runs in the family. We usually stick with the few types of fish that we are comfortable with. If you are a strange looking fish, I am not even gonna touch you stranger! All these talks about fishes, it’s pretty obvious that I would be sharing a fish recipe right? That is not all, this isn’t “just fish”, It is fish on a bed of something smooth, creamy, delicious and healthy.
A nice fillet of salmon cut into chunks and marinade with some spices. Okay, not just marinade, but it was coated with spices. After pan frying the salmon, I tossed it with a lemon butter sauce and this combo really hit the spot. The salmon were enough to rock dinner but hey we needed MORE food, so the salmon were served on a bed of smooth, creamy, delicious, healthy, garlicky sweet potato mash.
I heard you going WOAH? Yup, it was indeed wonderful. Initially, I wanted to serve the salmon with mashed potatoes, but then I thought potatoes are so 1980s, let’s use its cousin instead! Healthier, more hip and that bright orange? Win.
Sweet potatoes are often served as a dessert but serving it savory will surprise you. Sweet potatoes are naturally sweet and you really do not need to smother it in more sugar. These mashed potatoes are velvety sweet, rich, cozy and they only need the simplest of ingredients to shine through. Their buttery flesh and sweet taste make them enjoyable simply mashed. This mashed sweet potatoes would also be the perfect side to your favorite main dish this Thanksgiving.
This salmon and the sauce were obviously phenomenal. The lemon butter sauce complimented the teensy bit spicy salmon very well. I really enjoy a good salmon and I can’t believe that it has only been an year since I started eating it. I have indeed missed on a lot of “salmon-eating” and I need to eat about 1006 plates of this delicious Salmon with Lemon Herb Butter and Garlic Mashed Sweet Potatoes to make up for all those lost years. Ah life can be so meaningful when you have a goal to look forward to. ♥
- 4 medium sweet potatoes, peeled and cut into 3 cm cubed
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 tablespoons light sour cream
- Fresh ground pepper
- Salt to taste
- 3 tablespoon fresh lemon juice
- 3 tablespoon salted butter
- 1 garlic, chopped
- 1 shallot, chopped
- 1 teaspoon fresh parsley
- Salt and freshly ground black pepper to taste
- 4, 8-ounce salmon fillets, cut into 3cm cubes
- 2 tablespoon lemon juice
- 1 tbsp smoked paprika
- 1 tsp Italian herbs or any of your favorite dried herbs
- 1 tsp garlic powder
- 1 tsp fresh ground black pepper
- Salt to season
- 1 tbsp oil
- Place sweet potatoes in a baking pan, drizzle olive oil and season with salt and pepper. Bake for about 40 minutes or until cooked.
- In a frying pan, melt butter and saute garlic for about 30-40 seconds.
- Combine the garlic butter and sweet potatoes.
upthe sweet potatoes till smooth. It would be best if you were to use a food processor or handheld blender.
- Add sour cream and season with more pepper and salt if required.
- In a frying pan, melt butter and saute shallots and garlic for 1 minute.
- Add lemon juice, parsley and season with salt and black pepper.
- Cook for a further 1 minute and keep the sauce is a large bowl. This would
be useto coat the salmon.
- Place all the spices and salt in a bowl and mix well.
- Rub the lemon juice all over the salmon.
- Coat the salmon with the spice rub.
- Preheat a heavy skillet or non-stick frying pan.
- To the preheated pan, add about 1 tablespoon of oil.
- Add the chunks of salmon fillet and cook for about 3-5 minutes on each side, depending on your preference.
- Once done, place it in the lemon butter sauce and give it a good toss.
- Place some mashed sweet potato on a plate.
- Top with the Salmon chunks and serve warm.
You might want to check out the other delicious Salmon recipes ↓