Agrodolce Salmon and Sweet Potatoes

Plate made by Heath Ceramics.

Hella Blueberry: One day at my externship at Che Fico, I made their agrodolce, which literally translates to “sour-sweet.” It’s basically a reduction of acid & sugar and pairs nice with any protein. This time, I made it with blueberries and salmon (again, because we have a shit-ton from Costco). It’s a beautiful dish full of surprising flavor that you could make in 30 minutes!

Serves 2

Ingredients:

• Berry Agrodolce Salmon

  • 2 salmon fillets

  • 1 shallot, sliced thinly

  • 3/4 cups white wine

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon dry thyme (or 1 teaspoon fresh thyme)

  • 1 star anise pod

  • 3/4 cup blueberries (or blackberries or raspberries)

  • 2 tablespoons unsalted butter

  • 1 tablespoons honey

  • Kosher salt & pepper

• Mashed Sweet Potatoes

  • 2 sweet potatoes

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Kosher salt & pepper

Steps (Mashed Sweet Potatoes):

1. Cut the sweet potatoes into 1/2 cubes and place in a pot and fill with water (and a tablespoon of salt) just to cover. Boil until the sweet potatoes are tender. Drain, but reserve 1/2 cup of the cooking water.

2. Using a food processor (or blender), at the sweet potatoes and purée the until smooth. Use the cooking water (a little at a time) to thin out the purée to your desired texture.

3. Add the garlic powder, onion powder, and season with salt & pepper to taste. Set aside.

Steps (Berry Agrodolce Salmon):

1. Preheat your over to 400 degrees (non-convection). Line a baking sheet with parchment paper and set aside.

2. In a saucepan over medium-high heat, throw in shallots, wine, vinegar, thyme, and star anise. Simmer for 15 minutes until most of the liquid is gone. Throw in berries, butter, honey, and a pinch of salt, and cook for 2 minutes. Sauce will change color as the berries release juice. Turn off heat.

3. Place salmon on the baking sheet and salt both sides. Spoon some of the sauce on top of the salmon and bake for 8 minutes. Save the rest of the sauce for later.

4. To plate, make a bed of the sweet potato purée and add your salmon on the top. Spoon over extra sauce.

5. Pour a glass of white wine (hell, you opened a bottle already) and live your best life!