Salmon & Sweet Potato

Ingredients

4 salmon fillets, skinless & boneless

2-3 tbsp grapeseed oil

sprig of thyme

2-3 cloves of garlic, halved

minced parsley for garnish

salt

pepper

Cooking Tools

Large nonstick frying pan

Sheet pan

Small sauce pan

Medium mixing bowl

Electric hand mixer 

Grape Gastrique

Ingredients

1 1/4 cup of Concord grape juice

2 tbsp red wine vinegar

1/4 cup white sugar

12 dark seedless grapes, halved

Directions

Pour ingredients into a saucepan and bring to a slow boil then reduce heat to a simmer until it is reduced by half, set aside to cool and become a syrup like consistency. Drizzle around salmon and potatoes, garish with grape halves.
Serves 4

Directions
Salt and pepper salmon fillets.  In a non stick pan, heat oil. thyme and garlic in a pan.
Fry salmon in oil on medium heat 2-3 minutes on each side, use a large spoon to baste the salmon as it cooks. Set aside until sweet potatoes are plated, add on top and swirl with the Grape Gastrique, garnish with minced parsley!

Sweet Potato Mash

Ingredients

4 sweet potatoes, skin on

1 tbsp coconut oil

1 tbsp butter

1/4 tsp cardamon

1/4 tsp cinnamon

pinch of nutmeg

salt

pepper

Directions

Preheat oven to 425 Degrees F. Place sweet potatoes on a sheet pan and bake in oven for 1 hour or until cooked tender. Remove from oven and slice in half and spoon out pulp and place in a mixing bowl. Add in the rest of the ingredients and whip until fluffy with a hand mixer.  Serve with the Salmon.