Ingredients
The following ingredients have 2 Servings
- 2- 6 ounce Wild Salmon Fillets
- 1 teaspoon of sesame oil
- 1/3 cup mirin (Japanese sweet rice wine)
- 1/2 cup gluten-free soy sauce (or coconut aminos)
- 1/2 teaspoon ginger
- 3 garlic cloves (minced)
- 2 Tablespoons of maple syrup
- 3 cups of sweet potatoes (peeled and cubed)
- 1 cup cooked garbanzo beans (rinsed)
- 1 Tablespoon of fresh cilantro (chopped (plus more for garnish))
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Himalayan salt
- freshly grated black pepper
- 2 cups of baby kale
- 1 lime or lemon
Instruction
- Marinate the salmon:
- In a large baggie with a seal combine salmon fillets, mirin, soy sauce, 1/4 teaspoon of ginger, garlic cloves, and maple syrup. Seal closed and put in the refrigerator for 30-45 minutes.
- Make the chickpea and sweet potato puree:
- Microwave the sweet potato chunks on high for about 5-8 minutes until soft. In a food processor puree the sweet potato, garbanzo beans, cilantro, cumin, onion powder, paprika, cayenne pepper, salt and 1/4 teaspoon of ginger. Puree until smooth.
- Cook the fish:
- Heat a large skillet over high heat and add 1 teaspoon of sesame seed oil and 1 Tablespoon of the marinade. If the fish has flesh, sear it starting with the flesh side up (this keeps the fats in and makes it more moist). Sear the fish for 30 seconds on one side, turning once and repeating 30 seconds on the other side. Once seared turn down the heat to medium-low and cook each side for about 3-4 minutes or until the fish is flaky in the center. Remove the fish from the heat.
- Pour the remaining marinade in the hot pan and heat for 1 minute. Turn off the heat and gently add the baby kale, toss once or twice to wilt slightly (do not cook). Remove the kale from the pan. Layer a serving plate with the kale, spicy chickpea sweet potato puree and salmon. Garnish with freshly ground pepper, cilantro and a squeeze of lime or lemon juice.
