I had a lot of fun with this week's Food Matters Project. Thank you, Sarah, for picking such a fun recipe! I've been wanting to try out a sweet potato crusted fish recipe I ran into quite some time ago while lurking on pinterest. This gave me the perfect opportunity.
I don't know about you guys but this life is busy. I just tried to schedule hiking with a friend on a Sunday coming up and realized that I have 3 unplanned Sundays between now and SEPTEMBER. That's crazy. I can't wait for it to be true summertime when the sun doesn't go down until almost 10pm and it becomes easier to go play outside after work. Slowing down to plan out a meal, prepare the ingredients and share the results with the people I love best feels so important and so good.
adapted from this good recipe and the food matters cookbook.
mexican style fruit salsa
1 orange, zest and diced
1/2 a jalapeno, diced
1/2 english cucumber, sliced and diced
1/4 of a red onion, diced
1 lime, zest, 1/2 chopped, 1/2 juice
sweet potato crusted & baked salmon
3/4 pound of salmon, cut into two pieces
1 medium sweet potato, grated
steak and salmon salt mix (thank you, libertine tacoma)
Combine orange, jalapeno, cucumber, red onion, lime zest and juice, cilantro - set aside.
Heat oven to 375. Place broccoli on a pan. Drizzle with olive oil and season with salt and pepper. Set the pan in the oven.
Meanwhile, rub salmon (both sides) with whisked egg and season with salt. Drizzle a small amount of olive oil in a large skillet and then place grated sweet potato on the skillet to match the basic shape/size of the fish. Place each piece of fish on the sweet potato bed and allow to saute on medium for about four minutes. Using a flipper, carefully remove fish and sweet potato from the skillet. Place another layer of sweet potato on the skillet and flip the fish onto the new layer. You now have both sides of your fish coated with grated sweet potato. Allow to saute for another couple of minutes.
Open the oven and place the crusted fish on the pan with the broccoli. Bake until fish flakes easily with a fork. About 20 minutes or so. If you like a rarer fish you could skip the baking step.
Remove from oven and serve with the mexican-style fruit salsa.