I’ve experienced both repeatedly. I love them because they keep me satiated for hours. Moreover, when I’m in a state of rush, they take minutes to prepare and cook delicious dishes. I guess that’s why after a hectic day on the grind, I chose to make yours truly a salmon and sweet potato meal. In addition, based on studies, salmon is an oily fish that has loads of omega fatty acids that are excellent for heart health. And sweet potatoes are perfect to keep the glucose level within the body at an even keel.
With those health factors in mind, I decided to prepare a dish that would reintroduce and surprise these foods to my palate. I just didn’t wish to have baked potatoes and broiled salmon as I would sometime enjoy. I wanted something different that would whet my taste buds and soothe my stomach.
So, I decided on sweet potato patties and grilled salmon with a tantalizing and refreshing glaze of citrus and honey. I gave a quick scrub to my potatoes, dried and pricked them. I would I’ve preferred to bake them in a conventional oven to garner more sweetness; however, your truly didn’t have the time. Thus, they were baked in the micro-wave.
I did a quick seasoning of salmon with salt, black pepper and crushed garlic. Grill pan was heated under low to medium heat. The garlic was removed from salmon. Fish was dried and brushed with a little olive oil; then placed on the grill for approximately three to four minutes on each side.
Salmon slices were brushed with citrus and honey glaze with a few capers and allowed to rest for a few minutes for glaze to soak in. This was placed on a baking sheet with thin pieces of lemon. Salmon was then placed under broiler for another seven minutes for completion which developed a beautiful crust.
The skin was removed from sweet potatoes. Then, these were smashed with a fork. To that, I added a pinch of salt, a generous sprinkle of cinnamon, Japanese bread crumbs and a teaspoon of honey. Patties were formed then lightly dredged in whole wheat flour.
Under a low to medium heat, a combination of canola and olive oil was placed in skillet. Patties were placed in skillet and browned on both sides. They emitted warm and inviting aromas. It smelled like Thanksgiving in May.
Patties were drained on paper towel so as to remove residual grease. These golden wonders were served with their ideal bedfellow of grilled citrus/honey salmon. On the side,sliced tomatoes from the vine along with nature’s butter (avocado) were sprinkled with salt, black pepper and a squeeze of lemon.