For the mashed sweet potatoes
- 4 medium sweet potatoes, peeled and cut into 3 cm cubed
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 tablespoons light sour cream
- Fresh ground pepper
- Salt to taste
Lemon butter drizzle
- 3 tablespoon fresh lemon juice
- 3 tablespoon salted butter
- 1 garlic, chopped
- 1 shallot, chopped
- 1 teaspoon fresh parsley
- Salt and freshly ground black pepper to taste
For the salmon
- 4, 8-ounce salmon fillets, cut into 3cm cubes
- 2 tablespoon lemon juice
- 1 tbsp smoked paprika
- 1 tsp Italian herbs or any of your favorite dried herbs
- 1 tsp garlic powder
- 1 tsp fresh ground black pepper
- Salt to season
- 1 tbsp oil
For the mashed sweet potatoes
- Place sweet potatoes in a baking pan, drizzle olive oil and season with salt and pepper. Bake for about 40 minutes or until cooked.
- In a frying pan, melt butter and saute garlic for about 30-40 seconds.
- Combine the garlic butter and sweet potatoes.
- Mash up the sweet potatoes till smooth. It would be best if you were to use a food processor or handheld blender.
- Add sour cream and season with more pepper and salt if required.
Lemon butter drizzle
- In a frying pan, melt butter and saute shallots and garlic for 1 minute.
- Add lemon juice, parsley and season with salt and black pepper.
- Cook for a further 1 minute and keep the sauce is a large bowl. This would be use to coat the salmon.
For the salmon
- Place all the spices and salt in a bowl and mix well.
- Rub the lemon juice all over the salmon.
- Coat the salmon with the spice rub.
- Preheat a heavy skillet or non-stick frying pan.
- To the preheated pan, add about 1 tablespoon of oil.
- Add the chunks of salmon fillet and cook for about 3-5 minutes on each side, depending on your preference.
- Once done, place it in the lemon butter sauce and give it a good toss.
To assemble
- Place some mashed sweet potato on a plate.
- Top with the Salmon chunks and serve warm.
