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Buffalo Salmon with Sweet Potato Beet Puree

This is a delicious way to pack in extra vegetables into some already scrumptious sweet potatoes. For this I used golden beets which blended in perfectly with the sweet potatoes but if you want a punch of pink, feel free to use traditional beets.

The spicy buffalo flavor is the perfect contrast to the sweet beet and potato puree.

Served with a simple roasted vegetable like asparagus and you have a well balanced, colorful and nutritious meal!

For this recipe I like to use sockeye salmon because I prefer the flavor but you could use farmed salmon instead if that's your preference.


Buffalo Salmon with Sweet Potato Beet Puree

4 Servings | Cook time: 15 minutes

Notes: This recipe could not be easier. Just season the salmon and bake it. I love this golden beet, sweet potato mash up, they’re perfectly sweetened and absolutely delicious. A great way to get littles to eat some extra veggies too! If you prefer honey over maple syrup, go for it, I just love the maple flavor with the sweet potato.


Ingredients:

  • 24oz salmon (I prefer sockeye but farmed salmon works as well)

  • 1 tbsp blackened or buffalo seasoning

  • 1 tbsp hot sauce

  • 1 large sweet potato, peeled and chopped into chunks

  • 4 golden beets, peeled and chopped into chunks (slightly smaller chunks than the potato)

  • 1/2 tbsp maple syrup

  • 1/2 tsp cinnamon

  • 1 tsp butter

  • 2 tbsp milk

  • 2 tbsp plain greek yogurt

  • 1/2 tsp salt

Directions:

  1. Preheat oven to 400F.

  2. Season salmon with blackened or buffalo seasoning. Drizzle with hot sauce. Use a spatula or the back of a spoon to distribute the hot sauce all over the salmon.

  3. Add the sweet potato and beet chunks to a pot and cover with water. Bring it to a boil, salt and let it cook 15 minutes or until fork tender.

  4. While the potatoes cook, put the salmon in the oven to cook for 15 minutes.

  5. Once the potatoes and beets are fork tender, drain the liquid, reserving about 1/4 cup, leave the veggies in the pot.

  6. Add the syrup, cinnamon, butter, milk, yogurt and salt to the veggies and mash until well combined. I like to mash with a potato masher and then finish with an immersion blender for a creamy consistency. If additional liquid is needed, add reserved water 1 tbsp at a time or more milk as needed.

  7. Serve the salmon over the potatoes alongside roasted vegetables. For dressing lovers, you can never go wrong with some blue cheese crumbles or dressing on top.


 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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