When you see many ingredients in a recipe, it can be intimidating, yet when they combine harmoniously, they make for the best mouthfuls in the world. This recipe will surely challenge your cooking skills, for timing is everything. If you start with the marinade for the grilled salmon, then you are off to a great start. Next, you will want to make your tartar sauce with homemade Paleo mayonnaise. Chef’s tip: always have a jar of mayonnaise on hand, you never know when you will need to use it as a creamy topping or a dipping sauce for sweet potato fries. Those who work in the kitchen need to nibble on healthy snacks too, they take just 20 minutes in the oven!
Grilled salmon can be prepared in so many ways, it is hard to choose a favorite. Simple grilled salmon with avocado salsa, salmon with spicy chipotle or maple Dijon with bacon… the options are seemingly endless. And still, the classics are hard to pass on by. Tartar sauce is something we all remember dipping our battered fish sticks in, though by now we have all grown up and are expecting a certain kind of refinement: finely chopped green onion, fresh dill and ground mustard.
The sweet potatoes will surprise and delight you too, with a hint of matching curry, loads of spinach and a splash of balsamic vinegar.
Grilled Salmon With Tartar Sauce And Sweet Potatoes Recipe
Protein: 37g / %
Carbs: 27g / %
Fat: 72g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1/2 cup ghee, melted
- 1 cup fresh lemon juice
- 1/4 cup fresh basil, minced
- 4 garlic cloves, minced
- 2 tsp. curry powder
- 2 tsp. dried thyme
- Sea salt and freshly ground black pepper to taste
- 4 salmon fillets, approximately 5 oz. each
Tartar Sauce Ingredients
- 1/2 cup homemade mayonnaise
- 1 tbsp. green onion, finely chopped
- 1 tbsp. fresh lemon juice
- 1/2 tsp. fresh dill
- 1/2 tsp. ground mustard
- 1/4 tsp. paprika
- 1/4 tsp. pepper
Sweet Potatoes Ingredients
- 2 tbsp. olive oil
- 2 large sweet potatoes, peeled and cubed
- 1 1/2 tsp. curry powder
- 1/2 cup water
- 1/2 red onion, finely chopped
- 1 1/2 lbs. fresh spinach
- 1 tbsp. balsamic vinegar
- Sea salt and black pepper to taste
- In a large bowl, combine the marinade ingredients: ghee, lemon juice, basil, garlic, curry powder, thyme, salt and pepper. Mix well.
- Place salmon in a glass container, pour the marinade over the fish and cover. Place in the fridge for about 30 minutes.
- Meanwhile, in a small bowl, combine all the tartar sauce ingredients: mayonnaise, onion, lemon juice, dill, ground mustard, paprika and pepper. Taste and season more if desired. Keep refrigerated until ready to use.
- For sweet potatoes: In a large skillet over medium heat add olive oil and sweet potatoes. Season to taste and allow the sweet potatoes to cook for about 8-10 minutes, or until they begin to soften. Stir constantly to ensure they do not burn.
- Add curry powder and stir until all potatoes are coated. Add the water and onion and continue cooking for 10 minutes, just until water has evaporated and the potatoes are soft.
- Place the cooked potatoes in a large bowl and set aside.
- In the same skillet over medium-low heat, cook the spinach in several batches. When the first batch has wilted, add the next.
- Once all spinach is wilted, strain and mix in with sweet potatoes.
- When the salmon has finished marinating, place on the grill and cook over medium heat. Cook for approximately 10-12 minutes, or until flaky.
- Serve covered in tartar sauce.