YOUR SOLIN GENERATED RECIPE
Seared Salmon with Herb-Seasoned Sweet Potato Mash
Pan-seared salmon served over a creamy herb-infused sweet potato mash, finished with a salty, golden-brown slice of seared halloumi.
INGREDIENTS
3 ounces Salmon Fillet
150 grams Sweet Potato
15 grams Halloumi Cheese
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Parsley
1/4 teaspoon Garlic Powder
PREPARATION
Peel and cube the sweet potato then boil in a pot of water until fork-tender, approximately 10 to 12 minutes.
Drain the sweet potato and mash thoroughly in a bowl with garlic powder and finely chopped fresh parsley.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 3 to 4 minutes per side until the exterior is crisp and the fish is cooked to your preference.
Remove the salmon and place the halloumi slice in the same hot skillet, searing for 1 minute per side until golden-brown.
Serve the seared salmon atop the herb-seasoned sweet potato mash and garnish with the warm halloumi.