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“A Hearty Dish Perfect for Cooler Fall Weather”
- 2 each 6 oz Portions Secret Island Salmon
- Avocado Oil or Olive Oil
- Kosher Salt – to taste
- Fresh Ground Black Pepper – to taste
- 3-4 Medium Sweet Potatoes – peeled and cut into large pieces
- ½ Cup Heavy Cream
- 2 tbsp Unsalted Butter
- 1-2 pinches Ground Nutmeg
- 1 Lemon – zested
- 1-2 Bunches Tuscan Kale – tough ribs removed, torn into bite size pieces
- Make the Mashed Sweet Potatoes ahead of time! Bring a large pot of water to a boil, add a pinch or two of salt and then add the Sweet Potatoes. Stir occasionally and cook on medium-high heat for approx. 10 minutes or until fork tender. Drain and return cooked Sweet Potatoes to the pot – using a potato masher, gently break apart the cooked Sweet Potatoes until desired consistency is reached – then add cream, butter, nutmeg and stir to incorporate. Add salt and pepper to taste and put Mashed Sweet Potatoes to side for later use.
- Pat your salmon dry with a paper towel, lightly season with a pinch or two of salt.
- Preheat the pan over medium-high heat – add oil (we like olive or avocado oil) and heat until shimmering – then reduce heat to medium-low.
- Add salmon fillets, skin side down, one at a time pressing firmly on each to ensure even contact between the skin and pan.
- Cook salmon for 7-8 minutes – occasionally pressing on the fillet to keep skin contact with pan. Check for doneness by gently lifting one corner of the fillet with a fish spatula – it should lift easily, without sticking. If it does stick, press again and cook until it is easily freed.
- Gently flip all fillets to skin side up in pan and cook an additional 15-20 seconds.
- Wipe pan clean with a damp towel or give a quick rinse – then place back on medium-high heat and add oil, heating until shimmering.
- Add torn pieces of Kale and cooked until wilted and softened. Adding a pinch of salt and a squeeze of fresh lemon juice. Remove Kale from heat and add zest from 1 lemon – stirring to incorporate.
- Plate your Secret Island Salmon with Mashed Sweet Potatoes and Sauteed Kale – eat and enjoy!
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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