Salmon with Shiitake and Japanese Sweet Potato Mash
Japanese Sweet Potato is in a class of its own. Flavor and nutrition profile far exceeding that of its peers. Tonight’s dinner is a weeknight favorite inspired by a dish from our favorite Japanese DC based restaurant Sushiko. The powerhouse combination of immune boosting Shiitake, brain boosting Salmon and anti-oxidant rich Vegetables makes for an A* back-to-school weeknight dinner. The kids agree “I love everything on this plate mom” Dean.
Organic Ingredients: (serves 4)
1.5 Lbs. Wild King Salmon
300 Grams/4 Cups Shiitake Mushrooms, washed, dried and thinly sliced
4 Large Japanese Sweet Potatoes
A little A2 Milk and Butter to thin your Potatoes
Some Extra Virgin Olive Oil for cooking
1 Tsp. Dijon Mustard
2 Tbsps. Soy Sauce
1 Tsp. Toasted Sesame Oil
Sea Salt & Black Pepper, to taste
Sauce: 3 Parts Soy Sauce to one part clear light Honey
Peel your Japanese Sweet Potatoes and then halve, and quarter into even sizes for boiling. Place Potatoes into a large pot of boiling water. Cover, and reduce heat to medium. Cook until tender - approx. 20 minutes. Drain Potatoes and mash with a wooden spoon, add some Butter to taste, and some Milk to thin. Mash until you have a smooth consistency. Plate.
The key to successfully cooking Mushrooms is not to overcrowd your pan. Use a large non-stick pan or wok for best results, and saute your mushrooms, single file in batches on high heat in some Olive Oil for 2 minutes. Season with Salt and Black Pepper. You’ll find the Mushrooms half in size and proportion. Plate batch number 1 while you cook batch number 2. Once both, or all batches have been cooked on high heat for 2 minutes add them back into the wok (still on high heat) and add 2 tablespoons Soy Sauce and a teaspoon of Dijon Mustard. Cook for approx. 4 minutes until they start to crisp. Finish with a teaspoon of Toasted Sesame Oil and plate.
Cut your Salmon into four equal fillets, pat dry with paper towels to remove excess moisture and season with Olive Oil and Salt. Heat a large non-stick pan/skillet with Olive Oil until hot. Place the Salmon, Skin side down into a hot pan and cook on medium high heat until the Skin underneath starts to crisp and the Salmon’s about 3/4’s cooked (refer to second picture in Salmon Gallery for what this looks like). Turn the Salmon over for its final minute of cooking. Depending on the moisture content of your Salmon, you may need to remove the Skin and return in to the pan to further crisp it. This nutrient dense piece of crispy Salmon Skin is the most sought after element to dinner at our table. Plate your Salmon with its crispy Skin next to it. Drizzle a few tablespoons of Sauce on top; the sweetness of the Honey compliments the flavor of the Sweet Potato.
Serve with your favorite Green Vegetable, we usually eat this with Brussel Sprouts halved then roasted in a 475f oven with some Olive Oil, Salt & Pepper until cooked through and crispy. (15 minutes)
“I love every single thing on this plate mom” Dean.
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