“A Hearty Dish Perfect for Cooler Fall Weather”

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
2 servings

Ingredients

  • 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

Simple Steps

  1. 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.
  2. Pat your salmon dry with a paper towel, lightly season with a pinch or two of salt.
  3. 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.
  4. Add salmon fillets, skin side down, one at a time pressing firmly on each to ensure even contact between the skin and pan.
  5. 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.
  6. Gently flip all fillets to skin side up in pan and cook an additional 15-20 seconds.
  7. 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.
  8. 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.
  9. 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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