Salmon and Sweet Potatoes

Start your rice before you start the salmon!

Put butter into a pan and melt it with about 6 tablespoons of lemon juice and dill.

Once the butter is melted, pour milk into the pan until it’s about three-quarters of an inch deep. It curdles because of the lemon, so don’t worry about that. Bring it back to a boil and then add the salmon fillets.

After they’re added, spoon the mixture over the salmon and turn the heat down to just above low and simmer covered for about 6 minutes.

Then, flip the salmon over and cook it for another 6 minutes.

You know it’s done when the fish flakes easily with a fork.

Remove the salmon and cover it on a plate, then put some flour in a cup and add some milk and salt. Add just a little milk at a time to make a thickener for the sauce.

(Why use flour instead of corn starch, which thickens in seconds? Easy. With corn starch, for some reason, you lose some of the flavor. I’ve found that by using a flour mix as opposed to corn starch, you can preserve the flavor and not have to add a ton of seasoning to regain it like you have to when you use corn starch.)

Bring the heat back up on the sauce, then whisk in the flour mix while the sauce is bubbling.

The rice should be done by now. Spoon some rice onto your plate and cover with the sauce. Put one small spoonful of sauce over the salmon just to accent it, not overpower it. Enjoy!

To make the sweet potatoes that I usually serve with this, start by draining the juice from the sweet potatoes; put sweet potatoes into an 8″ x 8″ baking dish. Cut sweet potatoes into smaller pieces, and then slice the butter over the top of the sweet potatoes.

Drain the pineapple, leaving a little juice in them, and add to the sweet potatoes.

Sprinkle brown sugar over the whole lot and bake, uncovered, for about 25 minutes at 350° F.

Pull out, let set until cool enough to eat, and enjoy!