I know what you’re thinking, this dish came straight from a 5 star restaurant... hehe :) Well, it didn’t unless the Cooktales kitchen has credentials I’m unaware of. And here’s the best part: with very few ingredients and in under 30 minutes, you can make this same restaurant style dish in your kitchen! Sweet, savory, and oh so fall... there’s really nothing like it. It hugs you in the best autumn way without it being a pot of soup or casserole dish. Yes, it looks restaurant quality but it also tastes that way too!
4 servings
2 large sweet potatoes - peeled and cubed
Kosher salt and pepper
4 tablespoons butter
2 tablespoons maple syrup
1/4 to 1/2 cup milk of your choice
2 tablespoons olive oil
4 salmon filets - skin removed
1/4 cup store-bought caramel sauce
5 fresh figs - quartered
1/2 cup candied pecans - chopped
Bring a pot of water to a boil. Add the cubed sweet potatoes and boil until tender when poked with a fork - about 15 to 20 minutes. Drain and transfer to a bowl. Add 1 teaspoon salt, 1/2 teaspoon pepper, butter, and maple syrup. Using a fork or potato masher, smash all the ingredients together, slowly adding milk until desired consistency is reached. Taste and add more salt if needed. Set aside until ready to serve. *May be reheated in the microwave.
Heat a sauté pan over high heat with the olive oil in the bottom. Sprinkle salt and pepper on both sides of the salmon. Sear for about 3 to 4 minutes on each side or until golden, crusted, and cooked through. Plate salmon over the sweet potato with a drizzle of caramel, figs, and pecans.