Salmon on Sweet Potato & Brussel Sprouts
Serve 3-4
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 4 salmon fillet (about 150g each, wild caught from The Alaska Guys)
- Salt and black pepper to taste
- 2-3 tbsp olive oil
- 1 avocado (sliced)
- Homemade mayo + peri peri sauce to taste
Instructions
- 1
Sweet Potato & Brussel Sprouts Hash
- 2
Heat oil in skillet over medium high heat.
- 3
Add dice sweet potatoes and cook for 2-3 minutes, toss and cook for another 2-3 minutes or until slightly golden.
- 4
Push sweet potatoes aside and add onions, garlic, mushrooms, and red pepper.
- 5
Saute it together for a minute, and toss in sweet potatoes.
- 6
Add brussel sprouts, and saute until wilted.
- 7
Season with salt and black pepper.
- 8
Remove from heat and toss in italian parsley.
- 9
To serve
- 10
Serve fish over sliced avocado and hash, with a side of peri-peri mayo.
- 11
Salmon
- 12
Season salmon with salt and black pepper.
- 13
Heat pan on medium-high heat with olive oil.
- 14
When oil is shimmering, place salmon into pan, skin side up and hold for 1 couple of seconds.
- 15
Reduce heat to medium, and allow to cook for 3 minutes.
- 16
Flip, and cook for about 3-4 minutes or until desired done-ness.