In a large bowl, combine the marinade ingredients: ghee, lemon juice, basil, garlic, curry powder, thyme, salt, and pepper. Mix well.
½ cup ghee, 1 cup fresh lemon juice, ¼ cup fresh basil, 4 garlic cloves, 2 tsp. curry powder, 2 tsp. dried thyme, Sea salt and freshly ground black pepper to taste
Place salmon in a glass container, pour the marinade over the fish, and cover. Place in the fridge for about 30 minutes.
4 salmon fillets
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.
½ cup homemade mayonnaise, 1 tbsp. green onion, 1 tbsp. fresh lemon juice, ½ tsp. fresh dill, ½ tsp. ground mustard, ¼ tsp. paprika, ¼ tsp. pepper, Sea salt and freshly ground black pepper to taste
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.
2 tbsp. olive oil, 2 large sweet potatoes, Sea salt and black pepper to taste, 1 tbsp. balsamic vinegar
Add curry powder and stir until all potatoes are coated. Add the water and onion and continue cooking for 10 minutes, just until the water has evaporated and the potatoes are soft.
½ cup water, ½ red onion, 1 ½ tsp. curry powder
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.
1 ½ lbs. fresh spinach
Once all spinach is wilted, strain and mix in with sweet potatoes.
When the salmon has finished marinating, place it on the grill and cook over medium heat. Cook for approximately 10-12 minutes, or until flaky.
Serve covered in tartar sauce.