My two younger siblings would never touch this recipe, but the adults (including my 18 yr. old brother) were excited to try it, so I doubled the recipe for the 4 of us. I love how this dish is an explosion of flavor; the sweetness of the mash, contrasted with the lemon zest in the spinach and the lemon butter salmon, melted in our mouths. The zucchini cubes were yummy with the rest of the dish, and also just on their own. With most of the recipes I try, I altered this one a bit, to cooperate with our finicky stove - but that is the fun of it - being creative!
ingredients ~
olive oil
2 skin-on salmon fillets ( 5 to 6 oz. each), patted dry and seasoned with salt and pepper
2 cups baby spinach
1 large zucchini (or 2 small), diced
1 lemon (zest + juice)
6 Tbsp. butter, divided
1 cup buttermilk (or regular milk)
3 medium sweet potatoes, peeled and chopped
2 Tbsp. sour cream
1 clove garlic, smashed into a paste
salt and pepper, to taste
recipe ~
1. Place the sweet potatoes in a medium pot and cover with cold water (plus a few inches). Bring to a boil, then reduce heat to medium and simmer until potatoes are tender when pricked with a fork, about 10 minutes.
2. Drain the potatoes and return to the pot. Add garlic paste, sour cream, buttermilk, 3 Tbsp. of butter, and salt and pepper to taste. Mash well and set aside; keep warm.
3. Heat 1 tsp. olive oil in a large pan until hot. Add the baby spinach and lemon zest and cook until just wilted. Remove from the pan and set aside. Once cool enough to handle, chop the spinach roughly.
4. Heat another tsp. olive oil in the same pan and add the diced zucchini. Season with salt and pepper and cook on medium-high heat for about 4 minutes, until softened and starting to brown. Remove from the pan and set aside with the chopped spinach; keep warm.
5. Heat 2 tsp. of oil in the same pan. Once hot, add the salmon (skin-side down). Cook for about 7 to 8 minutes on medium heat on the first side, then flip and add the remaining 3 Tbsp. of butter and lemon juice to the pan. Cook for 7-8 more minutes, or until done, spooning the lemon butter over the salmon as it cooks. Transfer to a plate.
6. Spoon mashed sweet potatoes onto each plate, top with zucchini and spinach, then finish with salmon fillet.
prep time: 15 mins
cook time: 35 mins
total time: 50 mins
Serves 2
Recipe From: Posie Brien in Food52
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