Glazed Salmon with Sweet Potato Mash
Ingredients
Salmon Glaze
- 1/2 cup coconut aminos
- 1/4 cup honey
- 1/2 tsp. sea salt
- 2 tbs. apple cider vinegar
- 1 tsp. ginger grated
- 2 garlic cloves minced
- 1 tbs. avocado oil
- 1/2 tsp. red pepper flakes
- 4 wild-caught salmon fillets
- 1/2 tsp. arrowroot starch + 1 tbs. water
Garnish
- sesame seeds
- green onions
- cilantro
Sweet Potato Mash
- 5-6 medium potatoes
- 2 tbs. ghee or coconut oil
- 1/4 cup bone broth or vegetable broth
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 scoop Nutridom Canada's Marine Collagen
- 1 dropper full of Nutridom Canada's Chaga
Instructions
Glazed Salmon
- In a medium-sized bowl, combine the coconut aminos, honey, salt, apple cider vinegar, ginger, and garlic. Set aside.
- Add the avocado oil to a large frying pan and turn the heat to medium-high. Place the salmon down on the pan.
- Pour the glaze over the salmon and let it come to a simmer.
- Cook for 10 minutes or until fully cooked.
- Remove the salmon from the pan but keep the liquids in the pan.
- In a small bowl, combine the arrowroot powder and water. Slowly add the mixture to the sauce and continue to allow it to simmer. Stir well to avoid clumps from occurring. Let it sit for 5 minutes and then turn off the heat.
Sweet Potato Mash
- Preheat oven to 400 degrees. Rinse and scrub potatoes to remove any excess dirt.
- Place potatoes on a lined baking sheet. Bake in the oven for 45 minutes.
- Once the potatoes are cooked, remove them from the skins and place in a mixer. Add in the broth, ghee, sea salt, collagen, Chaga and seasonings. Mix on medium-high speed for a couple of minutes. If you do not have a mixer, you can place the potatoes in a bowl and use a masher instead.
- Top with garnishing and serve with a side of roasted asparagus.