grilled salmon, sweet potato puree and crunchy green beans recipe

Ingredients

For Salmon:

  • 4 wild caught salmon filets (I used Alaskan) skin on
  • lemon Slices
  • salt to taste
  • pepper to taste
  • dill (fresh or dry)

For Sweet Potato Puree:

  • 3 large sweet potatoes peeled
  • 1 tbsp coconut oil
  • 1/4 cup almond or cashew milk
  • a pinch of cinnamon
  • 1 tbsp pure maple syrup or 1 tsp coconut palm sugar or brown sugar (optional)
  • 1/8 tsp of salt 

For Green Beans: 

  • 1 cup water
  • 1 lb fresh green beans trimmed
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil

Equipment Needed: 

  • grill
  • aluminum foil
  • pots
  • cookie sheet or large plate

Directions:

Cut the potatoes into one inch cubes and add to pot. Cover with enough water to submerge potatoes and boil until soft. About 25-30 minutes or until fork tender. 

Meanwhile preheat grill on medium heat. Place aluminum foil on a cookie sheet or large plate. Make sure you place the salmon skin side down on the foil. Season with salt and pepper and sprinkle with either fresh or dry dill. Cut lemon and add 2 slices to each piece of salmon. Transfer the foil with salmon on to the grill and grill for 15-25 minutes, depending on the thickness of your fish and depending on how done you like it. 

Add water to the pot and bring to a boil. Add beans and steam for 6-10 minutes, depending on how cooked you like your beans. I like mine to still have a crunchy bite so I will check periodically to make sure they're just right. Season with salt, pepper and olive oil and cover with lid to keep warm. 

Once the potatoes are finished boiling, drain and add coconut oil, cashew milk, cinnamon and syrup or brown sugar and salt. With a potato masher, mash the potatoes until everything is well incorporated. Alternatively, you can always add them to a food processor or standing mixer if you want them extra smooth. Add potatoes back to the pot and cover with a lid to keep warm. 

Once salmon is done, assemble by making a bed of mashed sweet potatoes, add a few of the beans and place the salmon on top. Garnish with dill and serve.