Butter-Basted Salmon with Buttermilk Garlic Mashed Sweet Potatoes and Spinach
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hart0926 October 6, 2020
I wasn't as impressed with this recipe as some...I much prefer roasting the salmon, as it allows me to tuck under any thin ends (and I don't eat the skin anyway). For the sweet potatoes, it would be helpful to identify the weight of a "medium" potato in the ingredients. I only had a 1 lb. potato, so I assumed that would equal 3 medium potatoes, but if I'd added the entire 1/2 cup of buttermilk, they would have been a runny mess. As it was, I added half the buttermilk, and they were tasty, but still fairly "loose", and plenty of potatoes for two generous servings. I also think it would be easier to sauté the zucchini first, then add in the spinach and lemon zest for the last few minutes (no need to cut the spinach in my opinion), that way, it is still fairly warm by the time you want to serve the salmon. I made it as written, and the veggies were cold before the salmon was cooked. I'll try this dish again, but will make a few minor improvements for a better end result.
NXL January 26, 2020
This recipe is fantastic. The only thing I changed was to saute the garlic with the zucchini so that it wasn't raw. A few hot pepper flakes might have livened it up a little, but as written was rich and delicious. Definitely goes on my 'favorites' list.
em O. June 1, 2018
This is a really delicious weeknight meal that comes together quickly. I doubled the spinach - used the 5 oz box from grocery store, 2 cups is not sufficient. I also added a slivered garlic clove to the zucchini. I kept the mashed sweet potatoes warm over a pot of simmering water - The buttermilk is a great addition and I imagine plain yogurt could be subbed for sour cream. I cooked the other veggies while I roasted the salmon in a 350 oven ( about 15-20 mins to 125 or 130 internal temp) . I had a particularly thick king salmon filet and know from experience that I tend to overcook such in a pan. I melted the butter with lemon juice and added a dash of Worcestershire sauce and some sugar to balance and used as a sauce over the fatty fish. If I had a coho/sockeye filet, I would try pan frying
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