Salmon With Sweet Potato Mash & Miso Coconut Sauce
This salmon with sweet potato mash recipe is served with the most deliciously creamy miso coconut sauce! It's an easy, cozy, and healthy dinner idea that's ready in about 30 minutes. Recipe is gluten-free and dairy-free.
Servings 2
Ingredients
- 2 medium-sized sweet potatoes, peeled + cut into smaller chunks
- 2 tsp coconut oil
- 2 pieces salmon (~3-6 ounce pieces, as desired)
- 2 cloves garlic, minced
- 1/2 cup canned coconut milk
- 1 tsp miso paste
- 1/2 tsp ground ginger
- 1/2 a lime, juice only
- Black pepper, to taste
- Optional garnish: chopped parsley
Instructions
- Place sweet potato chunks in a large pot. Add about 1-1.5 cups water and bring to a boil. Once boiling, cover and reduce heat. Allow to simmer and steam for 15 mins, or until potatoes are fork tender.
- Meanwhile, heat coconut oil in a skillet over medium-high. Once hot, place salmon SKIN SIDE DOWN and allow to cook (undisturbed) for about 4-6 mins, depending on thickness. Flip salmon and turn off heat, allowing to cook for an additional 2 mins. Remove from pan and set aside.
- To the same pan, add minced garlic and sauté for 2 mins until browned and fragrant.
- Add coconut milk, miso paste, ginger, and lime juice to the pan. Cook for about 5 minutes, stirring continuously until miso breaks down and the sauce is smooth.
- By now, the potatoes should be ready. Drain most of the water, leaving about 1/4-1/2 a cup of water in the pot. Season with salt + pepper, then mash together with a potato masher.
- Plate sweet potato mash and top with salmon and coconut sauce. Feel free to garnish with some fresh parsley and more black pepper. Enjoy!
Notes
*LEFTOVERS + REHEATING: Leftovers will keep for about 3 days in an airtight container in the fridge. You can easily reheat them in the microwave!
*RECIPE MODIFICATIONS:
- While the salmon in this recipe is pan-seared in order to use less dishes, you can prepare it any way you'd like. Feel free to bake the salmon in the oven or even cook it on the grill! If you're using either of these methods, I would swap the coconut oil for olive oil instead and gently brush it over the salmon.
- Feel free to add more veggies or greens to this dish. It would taste great with garlic-sautéed greens (like spinach, kale, or chard) or cooked broccoli or asparagus.
- Feel free to use freshly-grated ginger in place of ground, if preferred. The amount may differ slightly as fresh ginger can be quite strong, so I would add a touch and taste before adding more!