Salmon & Sweet Potato Mash

Salmon & Sweet Potato Mash
With A Drizzle Of Grape Gastrique!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 1 hour

Also Served With Roasted Brussel Sprouts & Grapes

Ingredients

4 salmon fillets, skinless & boneless

2-3 tbsp grapeseed oil

sprig of thyme

2-3 cloves of garlic, halved

minced parsley for garnish

salt

pepper

Cooking Tools

Large nonstick frying pan

Sheet pan

Small sauce pan

Medium mixing bowl

Electric hand mixer 

Directions
Salt and pepper salmon fillets.  In a non stick pan, heat oil. thyme and garlic in a pan.
Fry salmon in oil on medium heat 2-3 minutes on each side, use a large spoon to baste the salmon as it cooks. Set aside until sweet potatoes are plated, add on top and swirl with the Grape Gastrique, garnish with minced parsley!

 

Sweet Potato Mash

Ingredients

4 sweet potatoes, skin on

1 tbsp coconut oil

1 tbsp butter

1/4 tsp cardamon

1/4 tsp cinnamon

pinch of nutmeg

salt

pepper

Directions
Preheat oven to 425 Degrees F. Place sweet potatoes on a sheet pan and bake in oven for 1 hour or until cooked tender. Remove from oven and slice in half and spoon out pulp and place in a mixing bowl. Add in the rest of the ingredients and whip until fluffy with a hand mixer.  Serve with the Salmon. 

Grape Gastrique

Ingredients

1 1/4 cup of Concord grape juice

2 tbsp red wine vinegar

1/4 cup white sugar

12 dark seedless grapes, halved

Directions
Pour ingredients into a saucepan and bring to a slow boil then reduce heat to a simmer until it is reduced by half, set aside to cool and become a syrup like consistency. Drizzle around salmon and potatoes, garish with grape halves.
Serves 4

 

 

Coconut Poke Cake

Coconut Poke Cake
Elevate A Box Cake Mix With Simple Additions!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-40 minutes

Ingredients

1 box Betty Crocker White Cake Mix

1 cup + 1/4 cup evaporated milk

1 cup + 2 cups sweetened shredded coconut flakes

1/2 cup coconut oil, melted + greasing

1 can sweetened condensed milk

3 eggs

Cooking Tools

Oblong glass baking dish

1 chop stick ( to poke holes)

Small mixing bowl

Medium mixing bowl

Electric hand mixer

Directions
Preheat oven to 350 Degrees F. Grease baking dish with some coconut oil. In a medium mixing bowl, add; cake mix, 1 cup evaporated milk, 1 cup shredded coconut, 1/2 cup melted coconut oil and eggs, blend well with hand mixer. Pour batter into prepared greased baking pan.  Bake in oven for 30-40 minutes. While cake is baking, in a small mixing bowl add; sweetened condensed milk and 1/4 cup of evaporated milk and whisk. Once cake is done, remove from oven and start poking holes with the back of the chopstick (or similar tool) throughout the cake. Pour mixture of the condensed and evaporated milk all over the top of the cake until it gets absorbed.  Top with the rest of the coconut flakes.  Can be served warm or chilled.
Serves 6 

Double The Ingredients To Feed A Group!