Sear small salmon cubes and serve over microwave-steamed sweet potato with garlic butter and chives.
SBy Shay
Servings
2
2 pieces Sweet potatoes, medium
12 oz Salmon fillet, skinless
1 tbsp Olive oil
2 tbsp Unsalted butter
3 clove Garlic
0.5 tsp Smoked paprika
0.75 tsp Salt
0.25 tsp Black pepper
1 tbsp Lemon juice
2 tbsp Fresh chives, chopped
Calories
624 kcal
Protein
39g
Carbs
51g
Fat
29g
Fiber
4g
Sugar
11g
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Steam Sweet Potato
1. Scrub the sweet potatoes, peel if desired, and cut into 1.5 cm (1/2 inch) cubes. Place in a microwave-safe bowl with 2 tbsp water, cover with a plate or vented lid, and microwave on high for 5 to 6 minutes until fork-tender. Drain, season with a pinch of the salt, and keep covered.
2 pieces Sweet potatoes, medium,
0.8 tsp Salt
2. While the sweet potatoes steam, cut the salmon into 2.5 cm (1 inch) cubes and pat very dry with paper towels. Toss with the smoked paprika, the remaining salt and the black pepper. Mince the garlic.
12 oz Salmon fillet, skinless,
0.5 tsp Smoked paprika,
0.8 tsp Salt,
0.2 tsp Black pepper
Sear Salmon
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon cubes in a single layer without crowding and sear undisturbed for 1.5 minutes. Turn and sear the remaining sides for about 2 minutes total until golden outside and just cooked through. Transfer to a plate.
12 oz Salmon fillet, skinless,
1 tbsp Olive oil
Garlic Butter
4. Reduce the heat to medium-low. Add the unsalted butter and garlic to the same skillet and stir for 30 to 45 seconds until fragrant but not browned. Remove from the heat and stir in the lemon juice.
5. Return the salmon to the pan and gently toss to coat in the garlic butter. Spoon the sweet potatoes onto plates, top with the salmon and pan sauce, and sprinkle with the chives. Serve immediately.
2 tbsp Fresh chives, chopped
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