This dinner is quick, quick, quick and so delicious! Can you really ask for more than that on a weeknight? Especially after a brutal day at work? Plus it is entertainment worthy! I served it and wowed my house guest – all while getting to eat what has become one of my favorite meals.
I discovered this amazing idea and recipe from – yes, yes, once again: The Bonne Femme Cookbook. Her version is much more fancy and chic without being time-consuming of course. My Dad is here and the Garni aux Sweet Potato Boules kinda threw him off. So I adapted it and made some Sweet Potatoes baked and then pan-fried in apple juice and butter. The sweetness of the potatoes pairs perfectly with the nutty, rich fish.
I also included a favorite side salad of ours: Blueberry-Pecan Spinach Salad. It is one of the only ways my husband likes fresh blueberries and/or pecans! It is amazing with feta and/or blue cheese, or just straight up as listed below.
HAZELNUT-CRUSTED SALMON with PAN-FRIED SWEET POTATOES
- 2 med-lg sweet potatoes
- 1/3 cup apple juice
- 2 Tablespoons butter
- 2/3 cup of hazelnuts, roughly to finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 4 (4 to 6 ounces) skinless salmon fillets, about 1-inch thick
- 2 Tablespoon vegetable oil
Directions: Clean the sweet potatoes, prick a few random holes with a fork, wrap in wax paper and microwave for 8-10 minutes; set aside to cool.
Meanwhile: chop up your hazelnuts and sprinkle evenly with salt & chili powder; firmly press top and sides of fish into nuts and set clean side down until ready to cook. Heat the oil in a large nonstick skillet over medium-high heat; Cook the fish, coated side down first, for 8-10 minutes.
While you fish is cooking away: peel and roughly chop your sweet potatoes. Heat butter in another nonstick skillet over medium-high heat. Add potatoes, toss to coat, and add apple juice. Pan-fry potatoes until the begin to brown and you are ready to serve fish.
Serve hot with a cool salad on the side or some fresh sage – sage compliments both the fish and the potatoes!
This recipe is adapted from The Bonne Femme Cookbook ❤ Love it, promise you will too if you buy it!
Blueberry-Pecan Spinach Salad
- 1/2 cup vegetable oil
- 1/4 cup pomegranate red wine vinegar
- 1/2 Tablespoons dijon mustard
- 1-2 Tablespoon brown sugar
- 10 ounces fresh spinach
- 1 cup fresh blueberries
- 1/2 cup pecans, toasted and/or candied
Directions: In a mason jar shake the first 4 ingredients together. Toss remaining three in a large bowl; add dressing and toss again. Add cheese: feta, goat, and/or blue cheese if desired.
This double-whammy will be my ONLY post this week! ❤ Between work, my Dad visiting, a friend visiting, and now my four-day excursion to NOLA!!!! – well this is all I got. Enjoy and again, yes… yes, again buy this cookbook it and and does inspire awesomeness!
Hazelnuts make everything better,