jerk-spiced salmon with coconut pot liquor and sweet potato fries

Salmon Variety: Coho, Sockeye, and King The food indulgences I love tend not to be very good for me: quality tequila, candy, deep-fried anything…especially doughnuts. Imagine my excitement when I developed a recipe that I could eat over and over again and which included some of the world’s most healthful foods: wild salmon, dark leafy greens, beans, and sweet potatoes. Who needs doughnuts when you can eat kale that tastes this good? OK, well I still do—but now, not as often.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

Grind the peppercorns, cinnamon stick, ¼ teaspoon of the salt, the cumin seeds, allspice berries, and red pepper fl akes in a spice grinder until fi ne. Reserve 1 teaspoon of the spice rub for the sweet potatoes. Coat the salmon pieces on all sides with the remainder of the rub and set them aside on a plate in the refrigerator for 30 minutes.

Step 3

In a large bowl, toss the sweet potato pieces with 2 teaspoons of the olive oil, the reserved teaspoon spice rub, and ¼ teaspoon of the salt. Spread them out on a baking sheet and bake for 25 to 30 minutes, or until browned in spots. Remove the sweet potatoes from the oven and cover to keep warm. Leave the oven on.

Step 4

In a large pot over medium-high heat, add the remaining 1 tablespoon olive oil. Add the kale, the remaining ¼ teaspoon salt, and the pepper, and sauté for 2 to 3 minutes, or until the greens start to wilt. Add the black beans, coconut milk, and apple cider vinegar. Stir and then simmer for 10 minutes, or until the greens are tender. Season to taste and keep warm until you are ready to serve.

Step 5

In an ovenproof skillet over high heat, add the vegetable oil. When it is hot, carefully add the salmon fi llets, skin side up. Cook for 2 to 3 minutes, or until the fi llets are browned, then fl ip them carefully and place the skillet in the oven for 5 to 6 minutes, or until the salmon reaches 120°F.

Step 6

To serve, divide the greens and beans among 4 bowls and top each with a piece of salmon. Ladle some of the coconut “pot liquor” all around the outer edge of the bowl. Tuck some sweet potatoes alongside the salmon and garnish with a lime wedge.*Go to GoodFishBook.com for a demonstration of how to remove pin bones from a fi llet.