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February 20, 2021 <600 calories/serving

Sweet Potato Vegetable Hash with Seared Salmon

Sweet potato hash with seared salmon
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

Prepare Vegetables

  • 2 Tbsp fresh parsley chopped
  • 3 ea fresh garlic cloves minced
  • 1 cup fresh sugar snap peas
  • 2 ea fresh sweet potato
  • 1 ea fresh Spanish onions
  • 1 ea fresh red bell peppers
  • 2 ea fresh zucchini
  • 4 ea fresh parsley sprig
  • 2 ea fresh thyme sprig
  • 2 ea fresh lemon

Prepare Salmon

  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tsp Ground Coriander
  • 1/4 tsp ground cayenne pepper
  • 4 tsp ground paprika
  • 2 ea Fresh Salmon Fillet 6 oz

Make Relish

  • 1/2 cup roasted red peppers
  • 1/4 ea fresh red onions
  • 1 tsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Make Hash

  • 1 Tbsp olive oil
  • 4 cup fresh baby spinach
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

  • Prepare Produce – Rinse uncut produce in fresh water. Prepare vegetables by peeling the sweet potatoes (if desired) and cut into ½ inch cubes. Cut the zucchini in half lengthwise and dice into ½ inch pieces. Cut the red bell pepper into 1/2 inch dice. Peel and dice the Spanish onion. Clean the snap peas and cut in half on a diagonal. Mince the garlic. Tear the parsley leaves from the stems and mince. Reserve 2 tbsp. for the relish (2 Tbsp for 4 portions). Remove the leaves from the stem of thyme and add to the 2 tbsp. parsley (2 Tbsp for 4 portions.
    Cut 1 lemon in half. Squeeze the juice out of both halves using a strainer to catch the seeds and reserve the juice. Slice 1 lemon into 4 equal wedges.
  • Prepare Salmon – Cut the salmon into 4 equal 3 oz pieces. Combine the salt, pepper, coriander, cayenne pepper, and paprika. Rub on the salmon pieces and set aside.
  • Make Relish – Cut roasted red pepper and red onion into 1/4 inch dice. Combine with the reserved minced parsley and thyme, apple cider vinegar, salt and pepper. Set aside.
  • Make Hash – Heat a large non-stick pan over high heat. Add olive oil and swirl pan to coat. Add the onions and lightly brown. Add the sweet potatoes and cook for 5 to 7 minutes, or until starting to get tender but not soft. Add the zucchini, red pepper, garlic and snap peas and cook for 2 minutes, or until the pepper becomes tender. Season with salt and pepper. Add the spinach, parsley and thyme and stir to combine.
  • Cook Salmon – While the hash is cooking, heat another non-stick pan. Add the salmon pieces and cook each side for 2 to 3 minutes depending on the thickness. Be careful not to overcook.
  • Finish – Drizzle the hash with the lemon juice. Serve hash topped with salmon and garnish with relish and a lemon wedge.

Nutrition

Calories: 300kcal | Carbohydrates: 34g | Protein: 23g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 510mg | Fiber: 8g | Sugar: 13g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
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Categories: <600 calories/serving

Previous Post: « Oldways Sweet Potato Peanut Stew (or “Mafe” in West Africa)
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