Step 1

Place sweet potato chunks in a large pot. Add about 1-1.5 cups water and bring to a boil. Once boiling, cover and reduce heat. Allow to simmer and steam for 15 mins, or until potatoes are fork tender.

Step 2

Meanwhile, heat coconut oil in a skillet over medium-high. Once hot, place salmon SKIN SIDE DOWN and allow to cook (undisturbed) for about 4-6 mins, depending on thickness. Flip salmon and turn off heat, allowing to cook for an additional 2 mins. Remove from pan and set aside.

Step 3

To the same pan, add minced garlic and sauté for 2 mins until browned and fragrant.

Step 4

Add coconut milk, miso paste, ginger, and lime juice to the pan. Cook for about 5 minutes, stirring continuously until miso breaks down and the sauce is smooth.

Step 5

By now, the potatoes should be ready. Drain most of the water, leaving about 1/4-1/2 a cup of water in the pot. Season with salt + pepper, then mash together with a potato masher.

Step 6

Plate sweet potato mash and top with salmon and coconut sauce. Feel free to garnish with some fresh parsley and more black pepper. Enjoy!