Salmon with creamy sweet potato and corn hash
I tried to recreate the salmon dish that I had at GW Fins in New Orleans, and I think I did a pretty good job!
Dijon Salmon with Creamy Sweet Potato and Corn Hash
2-3 T. dijon mustard
1 T. gluten free soy sauce
1 small sweet potato
1 ear of corn
2 T. milk or cream
1 T. butter
2 T. parmesan cheese
Set oven to 350 degrees and bake sweet potato for 30 minutes. As the potato is baking: mix together the mustard, soy sauce, and olive oil. Spread this mixture on top of the salmon and put it in the oven when the sweet potato is about 20 minutes into the cooking time.
Take the sweet potato out of the oven when it’s almost finished cooking, let cool until you can handle it, and dice it into little cubes. Cut the corn kernels off of the cob.
Melt the butter in a saute pan, add corn and sweet potatoes. Cook for about 2-3 minutes to cook the corn and heat the sweet potato. Add in the cream or milk, salt and pepper to taste, and add in the parmesan cheese.
By this time the salmon should be ready (about 15-20 minutes). Pile the sweet potatoes and corn on the plate, and place the salmon on top.
Serves one.
This is better than it sounds – really simple, but delicious. This might be one of my favorite ways to eat salmon. It definitely wasn’t as good as the butterfish dish I had in New Orleans, but it’s great for a quick and healthy meal.
Gluten Free? Gimme Three! 