Pecan-crusted salmon on a bed of baby kale with spinach shallot sauce and roasted sweet potatoes.
Holy mackerel! That sounds amazing!
Ahem. Actually, it’s salmon.
Oh, yes. Feast your eyes, friends, on the deliciousness we made for dinner last night:
You will need:
- 12 oz wild caught salmon (Washington state is good this time of year. Otherwise, a trip to your local Whole Foods will suffice)
- 1 cup chopped pecans
- 1/3 cup chopped fresh spinach
- 2 tablespoons dry white wine
- 1.5 teaspoons chopped shallots
- 1 cup hemp milk (or regular milk. or whipping cream. or anything similar will work)
- 1.5 teaspoons fresh lime juice
- sea salt and pepper
- 2 medium sized sweet potatoes, or one huge one
- olive oil
To make the sauce:
- Combine the spinach, wine, and shallots together in a saucepan over medium heat. Cook until the spinach begins to wilt, about 3 minutes or so.
- Add the hemp milk and lime juice, then cook until it’s a saucy consistency. This will take 12 or so minutes.
- Toss the sauce into a blender, and puree. Transfer it back into the saucepan and add salt and pepper to taste. Keep warm on low heat.
While this sauce business is going on, cut your sweet potatoes into little chunks, sprinkle with olive oil, sea salt, and pepper, and bake for 25 minutes at 350 degrees (fahrenheit).
Next, dry off your salmon, drizzle with olive oil, then roll in chopped pecans. Put two tablespoons of olive oil into a frying pan, and heat. When the oil is hot, place the fish face-down into the oil. Cook until done, flipping occasionally.
While you’re simultaneously stirring the sauce, watching the potatoes, and flipping the fish, place baby kale leaves in the center of a plate. Once the potatoes are done, arrange them nicely around the edges of the plate. Place the salmon on the bed of kale and spoon sauce over the salmon. Enjoy!