New Zealand Seafood Medley: Grilled Lemon Herb Salmon & Steamed Mussels on Creamy Mashed Sweet Potatoes
This New Zealand Seafood Medley features a mouthwatering grilled lemon herb salmon, succulent steamed mussels, and creamy mashed sweet potatoes that are perfect for an easy dinner on a standard diet. This delectable meal is sure to impress with its rich flavors and stunning presentation, making it ideal for special occasions or date nights.
Allergens
Fish, Shellfish
Ingredients
- 2 salmon fillets (6 oz each)
- 1 lb fresh mussels, cleaned and debearded
- 4 medium sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/3 cup whole milk
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh rosemary
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Olive oil, for brushing
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, steam the mussels with a splash of white wine and some fresh herbs until they open, about 5 minutes. Remove from heat and set aside.
- Boil sweet potatoes in salted water until tender, about 15 20 minutes. Drain and return to the pot.
- Add butter and milk to the sweet potatoes, mashing until smooth and creamy. Season with salt and pepper. Set aside.
- In a small bowl, combine parsley, dill, rosemary, lemon zest, garlic, and lemon juice. Mix well and season with salt and pepper.
- Brush salmon fillets with olive oil and season with salt and pepper. Spread the herb mixture on top of each fillet.
- Place salmon on a lined baking sheet and bake for 12 15 minutes, or until cooked through.
- Serve the salmon, mussels, and mashed sweet potatoes on individual plates, garnishing with additional fresh herbs if desired.
Chef’s Insight
The combination of flavors and textures in this dish is truly spectacular, making it perfect for special occasions or date nights.
Notes
Feel free to adjust the herbs and seasonings according to personal taste.