SALMON WITH SWEET POTATO & BRUSSELS SPROUTS

By TPMay

Ingredients

• 2 tablespoons olive oil
• 4 pieces salmon (4 ounces each)
• 1 medium sweet potato (peeled and small diced)
• 2 cups Brussels sprouts (quartered or halved)
• 1 jalapeno (seeded and minced)
• 2 cups coconut milk (15 ounces)
• 1/2 cup vegetable stock
• 1 tablespoon honey
• 1/4 cup scallions (finely sliced)
• 2 tablespoons cilantro (finely chopped)
• 1/2 lime (juiced)
• Kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

In a large sauté pan add 2 tablespoons olive oil and heat over medium-high heat. Season the salmon with Kosher salt and freshly ground black pepper. Add salmon, leaving some space between. Cook until golden brown, about 2-3 minutes, without moving. Flip the salmon and add sweet potatoes and Brussels sprouts to the pan. Cook until the vegetables begin to caramelized, another 2-3 minutes and add the jalapeno, coconut milk, vegetable stock and honey. Allow to simmer until the salmon and vegetables are cooked through, about 2-3 minutes. Garnish with scallions, cilantro and lime juice.