Crispy Skinned Salmon with Sweet Potato Mash
Prep: 15 minutes
Cook: 35 minutes
Serves: 4
2 large sweet potatoes, peeled and cut into 2-inch pieces
3 tablespoons whole milk
2 tablespoons cream cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
4 skin-on salmon fillets (about 6 ounces each)
1 small yellow onion, halved and finely chopped
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
- In a large saucepot, heat potatoes and enough salted water to cover potatoes by about 2 inches to a boil over high heat; reduce heat to medium and simmer for 15 minutes or until fork-tender. Drain potatoes; transfer back to saucepot.
- Add milk, cream cheese and butter to saucepot with potatoes; with mixer on medium-high speed, beat 3 minutes or until smooth. Add 1/2 teaspoon each salt and pepper; beat 1 minute or until incorporated. Makes about 3 cups sweet potato mash.
- In a large skillet, heat oil over medium-high heat for 1 minute or until hot. Pat salmon dry with a paper towel; sprinkle with 1/2 teaspoon each salt and pepper. Place salmon, skin side down, in skillet; reduce heat to medium and cook 5 minutes or until skin is crisp and browned. Turn salmon; cook 3 minutes or until internal temperature reaches 145°. Transfer salmon to the cutting board. In the same skillet, cook onion 3 minutes or until golden brown, stirring occasionally; stir in dill and parsley. Remove skillet from heat. Makes about 1/2 cup onion mixture.
- Serve salmon over sweet potato mash topped with onion mixture.
