what you'll need:
for the salmon
2 tablespoons tahini
2 tablespoons Dijon mustard
2 tablespoons honey
3-4 cloves garlic, roughly chopped
juice from 1/2 of a lemon
2 salmon filets, 6-8oz each
1/2 cup shelled, roughly chopped pistachios
salt & pepper
for the sweet potatoes
2-3 large sweet potatoes, peeled and chopped into same sized pieces
4oz log of garlic & herb goat cheese
1/4 cup heavy cream
2-3 tablespoons butter
salt, to taste
yields: 4 servings
total cook time: 30 minutes
instructions:
Preheat oven to 400 degrees. In a small bowl, mix together tahini, mustard, honey, garlic, and lemon juice until well combined. Pat salmon fillets dry with a paper towel and place skin side down into a lightly greased baking dish. Season with salt and pepper. Spoon tahini dressing mixture over the top of each salmon fillet. Pack crushed pistachios on top, so that each fillet is fully covered. Bake in a preheated oven for 12-15 minutes, depending on the thickness of each filet.
While the oven preheats, bring a large pot of salted water to a boil. Add chopped sweet potatoes, and cook until soft. In a large bowl fitted to a stand mixer, combine cooked sweet potatoes, goat cheese, heavy cream, and butter. Mix until mostly smooth, then begin to slowly add salt, test tasting as you go.
Once the salmon is finished cooking, allow to rest for 2-3 minutes. Serve with or without the skin over a generous portion of the sweet potato mash.
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