jerk-spiced salmon with coconut pot liquor and sweet potato fries

Name: jerk-spiced salmon with coconut pot liquor and sweet potato fries
Cuisine: American
Ingredients: ¼ teaspoon black peppercorns; 1 (1-inch) piece cinnamon stick, broken up into smaller pieces; ¾ teaspoon fine sea salt, divided; ¼ teaspoon cumin seeds; ¼ teaspoon allspice berries; ¼ teaspoon red pepper flakes (or ½ teaspoon for a spicier rub); 1 pound coho or sockeye salmon fillet, skin on, pin bones; 2 large orange sweet potatoes (marketed as “yams”), peeled (or not) and cut into 4-by-½-inch pieces (about 4 cups); 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided; 1 bunch kale leaves, stems removed, chopped into bite-size, 4 cups; Heaping ¼ teaspoon freshly ground black pepper; 1 (14-ounce) can black beans, drained and rinsed; 1 (14-ounce) can full-fat coconut milk; 1 tablespoon apple cider vinegar; 1 tablespoon high-heat vegetable oil; 1 lime, cut into wedges, for garnish

6 steps

Salmon Variety: Coho, Sockeye, and King The food indulgences I love tend not to be very good for me: quality tequila, candy, deep-fried anything…especially doughnuts. Imagine my excitement when I developed a recipe that I could eat over and over again and which included some of the world’s most healthful foods: wild salmon, dark leafy greens, beans, and sweet potatoes. Who needs doughnuts when you can eat kale that tastes this good? OK, well I still do—but now, not as often.

Updated at: Thu, 17 Aug 2023 01:08:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories637.2 kcal (32%)

Total Fat36.6 g (52%)

Carbs44 g (17%)

Sugars6.7 g (7%)

Protein35.4 g (71%)

Sodium768.4 mg (38%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ teaspoonblack peppercorns

1 piececinnamon stick

1-inch, broken up into smaller pieces

¾ teaspoonfine sea salt

divided

¼ teaspooncumin seeds

¼ teaspoonallspice berries

¼ teaspoonred pepper flakes

or 1/2 teaspoon for a spicier rub

1 poundcoho salmon fillet

or sockeye, skin on, pin bones

2orange sweet potatoes

large, marketed as “yams”),, peeled, or not, and cut into 4-by- 1/2-inch pieces

1 tablespoonextra-virgin olive oil

divided

1 bunchkale leaves

stems removed, chopped into bite-size

¼ teaspoonblack pepper

freshly ground

1 x 14 ouncecan black beans

drained and rinsed

1 x 14 ouncecan full-fat coconut milk

1 tablespoonapple cider vinegar

1 tablespoonvegetable oil

high - heat

1lime

cut into wedges, for garnish

Instructions

Step 1

Preheat the oven to 400°F.

OvenPreheat

Step 2

Grind the peppercorns, cinnamon stick, ¼ teaspoon of the salt, the cumin seeds, allspice berries, and red pepper fl akes in a spice grinder until fi ne. Reserve 1 teaspoon of the spice rub for the sweet potatoes. Coat the salmon pieces on all sides with the remainder of the rub and set them aside on a plate in the refrigerator for 30 minutes.

Step 3

In a large bowl, toss the sweet potato pieces with 2 teaspoons of the olive oil, the reserved teaspoon spice rub, and ¼ teaspoon of the salt. Spread them out on a baking sheet and bake for 25 to 30 minutes, or until browned in spots. Remove the sweet potatoes from the oven and cover to keep warm. Leave the oven on.

Step 4

In a large pot over medium-high heat, add the remaining 1 tablespoon olive oil. Add the kale, the remaining ¼ teaspoon salt, and the pepper, and sauté for 2 to 3 minutes, or until the greens start to wilt. Add the black beans, coconut milk, and apple cider vinegar. Stir and then simmer for 10 minutes, or until the greens are tender. Season to taste and keep warm until you are ready to serve.

Step 5

In an ovenproof skillet over high heat, add the vegetable oil. When it is hot, carefully add the salmon fi llets, skin side up. Cook for 2 to 3 minutes, or until the fi llets are browned, then fl ip them carefully and place the skillet in the oven for 5 to 6 minutes, or until the salmon reaches 120°F.

Step 6

To serve, divide the greens and beans among 4 bowls and top each with a piece of salmon. Ladle some of the coconut “pot liquor” all around the outer edge of the bowl. Tuck some sweet potatoes alongside the salmon and garnish with a lime wedge.*Go to GoodFishBook.com for a demonstration of how to remove pin bones from a fi llet.