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Ever resourceful with trying to get the children to enjoy salmon rather than just tolerate it, this quick and simple recipe seems to have passed the test. Not only is this the kind of food where you can add anything you fancy that happens to need using up, but it is also an excuse to add some things you might not ordinarily use.
Bitter leaves can take some getting used to, so putting them into a hash is a great way to start. They are a useful addition to the plate, since they aid the digestive process and using Mother Nature’s offering is always a better source than the tinctures you can find sold over the counter, which invariably contain alcohol or other AIP-unfriendly ingredients.
Serve with a crispy salad with assorted greens and herbs.
- 2 white sweet potatoes (1+3/4 lb), steamed and mashed
- 3 tbsp melted coconut oil, divided
- 4-in white of 1 medium leek, thinly sliced
- 1 small fennel bulb, thinly sliced, fronds reserved
- 4 oz (4 large) brown mushrooms, thinly sliced
- 2 large cloves garlic, minced
- ¾-lb fillet wild sockeye salmon, skin on
- ½ small radicchio, thinly sliced into shreds
- Generous pinch sea salt
- Zest 1 large lemon (1 tbsp)
- 2 tbsp chopped chives
- 3 tbsp chopped curly parsley
- Chopped fennel fronds to serve
- Lemon juice to serve
- Start by steaming your sweet potatoes. Chop them into chunks and pop them into your steamer for 15-20 minutes until tender (but not mushy), depending on the size of your pieces.
- Heat 2 tablespoons of the coconut oil in a large sauté pan and add the leek, fennel and mushrooms. Sauté for 5-6 minutes until softened and lightly colored. Add the garlic and sauté for a further minute.
- Meanwhile, broil the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.
- Remove the skins from the sweet potatoes and put the flesh into a large bowl. (Don't throw the skins, you can crisp them up for a later snack.) Using a hand held masher, mash the sweet potatoes.
- Now add the cooked leek mixture, together with the radicchio, salt and lemon zest. Mix to combine with a fork. Remove the skin from the salmon, break the flesh into large pieces and gently fold into the mixture along with the chives and parsley, being mindful not to break up the salmon too much.
- Wipe out the sauté pan with a piece of absorbent paper and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.
- To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.