Tuesday, May 21, 2024

Seared Salmon with Sweet Potatoes



· 1pound sweet potatoes, peeled and cut in 1/2-inch cubes

· 1/4 c. water

· salt

· pepper

· 1 bag baby spinach

· tsp. cayenne pepper

· 4 piece skinless center-cut salmon fillet

· 1 lemon

· 1 c. dry white wine

· 2 tsp. capers

· 1/4 c. chopped fresh flat-leaf parsley



1. In large microwave-safe bowl, combine potatoes, water, and 1/4 teaspoon each salt and freshly ground pepper. Cover with vented plastic wrap; microwave on high 9 minutes or until tender, stirring halfway through. Add spinach; recover and microwave 2 minutes longer.

2. Meanwhile, sprinkle cayenne and 1/8 teaspoon salt on salmon. In 12-inch nonstick skillet on medium, cook salmon 10 minutes or until knife pierces center easily (145 degrees F), turning over halfway through. Transfer to plate. From lemon, finely grate 1/2 teaspoon peel onto fish; into cup, squeeze 1 tablespoon juice.

3. To skillet, add wine and capers. Boil on high 2 minutes or until liquid is reduced by half, scraping browned bits from pan. Remove from heat; stir in lemon juice and parsley.

4. Divide potato mixture among plates; top with fish. Spoon sauce over fish.


From: Low Carb!: 90 easy & Satisfying Recipes

By: Good Housekeeping


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