Fall Harvest Salmon and Sweet Potato Hash with Tahini Dressing
Experience the delicious flavors of autumn with our Fall Harvest Salmon and Sweet Potato Hash. This hearty and wholesome dish combines the richness of wild-caught salmon with the earthiness of sweet potatoes and kale, all brought together with a creamy tahini dressing. It's a perfect meal to savor the essence of the season.
Yield: 4 servings
Ingredients
2 Tbsp neutral oil (like avocado oil), divided
1lb wild caught salmon, cut into 4 even fillets
1 yellow onion, small diced
1 large sweet potato, cut into ¼” pieces
2 cloves garlic, thinly sliced
1 tsp sea salt, plus more to taste
3-4 large leaves curly leafed kale, destemmed and roughly chopped
2 Tbsp tahini
2 tsp balsamic vinegar
1 tsp maple syrup (optional)
Optional: mixed baby greens and freshly cracked black pepper for serving
Procedure
In a large cast iron or non-stick skillet, heat 1 tablespoon avocado oil over medium heat. Add the onions, sweet potato, and garlic with 1 teaspoon salt, and ½ cup filtered water and cook, covered and stirring every so often until the onions are sweating and translucent and the potatoes have softened (about 15 minutes). Stir in the kale and cook it until it’s just wilted. Transfer the hash to a separate dish and cover it to keep it warm
Wipe out your skillet and add the remaining 1 tablespoon oil, then turn the heat up to medium-high. Season the salmon generously with salt, then place it, skin side down, on the hot skillet. Cook 2-3 minutes, then flip, and cook an additional 1-2 minutes (timing will vary depending on the thickness of your fish and your desired doneness).
Meanwhile, whisk together the tahini, vinegar, maple syrup (if using), and a large pinch of salt with 2 tablespoon hot water until a dressing-like consistency is achieved. Add more water, 1 teaspoon at a time, to thin it if necessary.
Plate the hash and salmon and enjoy with an (optional) side of mixed baby greens and drizzled with the tahini dressing and a few cracks of black pepper.