Maple Dijon Salmon with Sweet Potato Gnocchi
Ingredients
For the Maple Dijon Salmon:
4 salmon fillets (6 oz each), skin-on
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
¼ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
For the Sweet Potato Gnocchi:
2 medium sweet potatoes (about 1 pound)
1 cup ricotta cheese, drained if very wet
1 large egg, lightly beaten
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
2 to 2½ cups all-purpose flour, plus more for dusting
For the Brown Butter Sage Sauce:
4 tablespoons unsalted butter
12 fresh sage leaves
1 small shallot, finely minced
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan cheese, for serving
Instructions
For the Sweet Potato Gnocchi:
Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork and place on a baking sheet. Roast until very tender, about 45-50 minutes.
Cut sweet potatoes in half and let cool until you can handle them. Scoop out the flesh and transfer to a large bowl. Mash until smooth.
Add ricotta cheese, beaten egg, salt, and nutmeg to the sweet potato. Mix well.
Gradually add flour, ½ cup at a time, mixing gently until a soft dough forms. The dough should be tacky but not sticky — you may not need all the flour.
Turn dough out onto a well-floured surface. Divide into 6 equal portions.
Roll each portion into a rope about ½-inch thick. Cut each rope into 1-inch pieces.
Optional: Roll each piece over the tines of a fork, pressing lightly with your thumb to create ridges.
Place gnocchi on a floured baking sheet while you work.
Bring a large pot of salted water to a gentle boil.
For the Maple Dijon Salmon:
In a small bowl, whisk together maple syrup, both mustards, minced garlic, lemon juice, thyme, and smoked paprika.
Pat salmon fillets dry with paper towels. Season with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Place salmon fillets in the skillet, skin-side down. Cook for 3-4 minutes until skin is crispy.
Brush the maple Dijon mixture on top of each fillet.
Transfer skillet to a 400°F (200°C) oven and roast for 5-7 minutes, or until salmon is just cooked through but still slightly translucent in the center.
For the Brown Butter Sage Sauce and Finishing:
While the salmon is in the oven, cook the gnocchi in batches in the boiling water. They're done when they float to the surface, about 2-3 minutes.
Remove cooked gnocchi with a slotted spoon and transfer to a plate.
In a large skillet, melt butter over medium heat until it begins to foam and turn light brown.
Add sage leaves and cook until crisp, about 1-2 minutes. Remove sage leaves and set aside.
Add minced shallot to the brown butter and cook for 1 minute.
Add the cooked gnocchi to the skillet and toss gently to coat with the brown butter. Cook for 1-2 minutes until lightly crisp on the edges.
Add lemon juice, salt, and pepper. Toss to combine.
To Serve:
Divide the sweet potato gnocchi among four plates.
Top each with a maple Dijon salmon fillet.
Garnish with crispy sage leaves and a sprinkle of grated Parmesan cheese.
Drizzle any remaining brown butter from the pan over the dish.
Notes
The gnocchi can be made ahead of time and frozen. Freeze them on a baking sheet, then transfer to a freezer bag once solid. Cook from frozen, adding 1-2 minutes to the cooking time.
For a lighter option, the gnocchi can be served simply boiled without the brown butter sauce.
A side of steamed green vegetables like broccolini or asparagus makes a perfect accompaniment to this dish.