Sweet Potato-Crusted Salmon with Cranberry-Almond Wild Rice
Ingredients
- 6 oz salmon fillet
- 1 medium sweet potato
- 1 teaspoon unsalted butter
- 1 teaspoon fluff
- Salt and pepper to taste
- 1/2 cup wild rice
- 1/4 cup sliced dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup diced celery and carrots
Directions
Peel sweet potato and cut in pieces. Boil until tender and strain. Whip potato pieces together with fluff, butter, and salt and pepper.
Using a hot pan, sear salmon till golden brown on both sides. Place in oven-safe pan and spread sweet potato mash on top of salmon piece. Bake at 350 degrees for 20-25 minutes.
While the salmon is baking, boil one cup of water. Add the wild rice and boil for 10 minutes. Check rice for tenderness. When it's almost tender, add the carrots and celery and cook on low for five minutes. Remove pot from the stove and add cranberries and almonds. Mix them well with the rice. Adding salt and pepper is optional.
Take out the salmon. Plate all of the food and enjoy!
Source
Recipe from Tucker's Restaurant
