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Delishar

Salmon on Sweet Potato & Brussel Sprouts

Serve 3-4
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Ingredients Method Notes

Ingredients
  

Sweet Potato & Brussel Sprouts Hash
  • 1 large sweet potato diced
  • 200 g brussel sprouts shredded
  • 1 medium sized portobello mushroom diced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 3 tbsp italian parsley chopped
  • 1-2 tbsp olive oil
Salmon
  • 4 salmon fillet about 150g each, wild caught from The Alaska Guys
  • Salt and black pepper to taste
  • 2-3 tbsp olive oil
To serve
  • 1 avocado sliced
  • Homemade mayo + peri peri sauce to taste

Method
 

Sweet Potato & Brussel Sprouts Hash
  1. Heat oil in skillet over medium high heat.
  2. Add dice sweet potatoes and cook for 2-3 minutes, toss and cook for another 2-3 minutes or until slightly golden.
  3. Push sweet potatoes aside and add onions, garlic, mushrooms, and red pepper.
  4. Saute it together for a minute, and toss in sweet potatoes.
  5. Add brussel sprouts, and saute until wilted.
  6. Season with salt and black pepper.
  7. Remove from heat and toss in italian parsley.
To serve
  1. Serve fish over sliced avocado and hash, with a side of peri-peri mayo.
Salmon
  1. Season salmon with salt and black pepper.
  2. Heat pan on medium-high heat with olive oil.
  3. When oil is shimmering, place salmon into pan, skin side up and hold for 1 couple of seconds.
  4. Reduce heat to medium, and allow to cook for 3 minutes.
  5. Flip, and cook for about 3-4 minutes or until desired done-ness.

Notes

Make sure you pat dry the salmon with paper towel before seasoning.
Bring salmon to room temp before cooking.