Salmon Sweet Potato Mash

Sweet potato mash with salmon (mushrooms and brussel sprouts)

Place a sweet potato in a microwaveable dish. Cover it in a wet paper towel. Add a 1/2 inch of water to the dish. Microwave for 4-6 minutes per side (depending on size of potato).

Mushrooms. We like organic baby bellas. Bring a pan to medium-high heat. Add a 1/2 tbsp of olive oil. Slice the mushrooms, add them to the preheated pan and mix with olive oil. Add a pinch of salt, 1/2 tbsp of olive oil and toss all together. Leave undisturbed for 5 minutes, then toss and let sit for another three to five.  

Salmon. Preheat the oven to 425. Lightly coat both sides of the filet with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two), black pepper and rosemary. Cook for 8-10 minutes (depending on preference). 

Brussels, cut the stems off and quarter or halve them (if bigger). Toss in a bowl with 1 tbsp of olive oil and two pinches of salt. Dice half a poblano chile. Chop one slice of onion. Chop two gloves of garlic. Add onion, garlic and chile to a pan with olive oil, set to medium heat. Once the onions, garlic and poblano start letting off an aroma, add the Brussels. Add a splash of water to the pan and cover. Let cook undisturbed for 5 minutes. Toss and cover for another 5. 

Carve out the inside of the sweet potato into a bowl. Add a tbsp of ghee, chopped yellow onion, a few chopped walnuts, 1/2 a handful of raisins, and salt. Mash and mix to your desired consistency.

Add the mushrooms. Add the brussels. Add the salmon. Add a few pinches of salt and ume vinegar and enjoy. 

Buon Appetito!