Large pot
Skillet
Electric hand mixer
- 4 6- ounce skin-on salmon fillets
- 2 teaspoons oil
- 4 large sweet potatoes
- ⅓ cup heavy cream
- 3 tablespoons butter
- 2 tablespoons maple syrup
- 2 small oranges I used satsuma mandarins
- Salt and pepper to taste
- 1 teaspoon flaky sea salt
Cook the Sweet Potatoes:
Cover the sweet potatoes with water in a large pot and add salt. Bring to a boil and cook for 20 minutes or until very tender. Drain.
Transfer the potatoes to a large bowl with the cream, maple syrup, and butter. Add all the orange juice and the remaining orange zest. Using a hand mixer, beat the mashed sweet potatoes until very smooth and creamy. Taste and season with salt and pepper. (Do not over-season as you will sprinkle citrus salt on each dish.) Set aside and keep warm.
Cook the Salmon:
Lightly season the salmon all over with salt and pepper. Heat the 2 teaspoons oil in a skillet over medium high heat. Once very hot and shimmering, add the salmon skin-side down. Cook for 3-4 minutes or until the skin is crispy and releases easily from the skillet. Gently flip the salmon and cook an additional 3-5 minutes or until the salmon is opaque and cooked to your desired internal temperature. Be careful not to overcook the salmon. Turn off the heat.
Calories: 483kcal | Carbohydrates: 53g | Protein: 18g | Fat: 22g | Sodium: 239mg | Fiber: 7g | Sugar: 15g | Vitamin C: 5mg