Sweet Potato Crusted Salmon w/ N.S. Wild Blueberry & Basil Compote
Preheat the oven to 400°. Place the salmon filet it’s on a parchment lined baking sheet, sprinkle with salt and pepper and a squeeze of lemon.
Mash the sweet potatoes, add the maple syrup and the butter along with salt and pepper to taste.
Divide the sweet potatoes between the two salmon fillets. Divide the pumpkin seeds between the two servings and drizzle with the olive oil. Place in the oven for 15 minutes.
Wild blueberry and basil Sauce
1 tbsp of olive oil
2 cups of wild blueberries
1 shallot diced
1 green onion diced
1/4 cup of white wine
1/2 tbsp of Dijon mustard
2 tablespoons of chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 tbsp of butter
Heat olive oil over medium-high heat and add the blueberries using the back of a spoon to crush some of the berries so that they release their juice. Add shallot and green onion and cook for 3 to 4 minutes. Add Dijon mustard and white wine then stir to combine and reduce by 1/4. Stir in the basil and finish with the salt and pepper and a tablespoon of butter.
Drizzle the compote over the salmon before serving.