Lemon Zested Roasted Salmon With Mashed Yams And Fried Greens

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   1.Salmon

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   Marinate the salmon in a zip lock bag with the lemon zest, fresh rosemary, fresh thyme and olive oil.Hold the salt and pepper until you put the salmon into oven.Let the salmon marinate for 2-24 hours.Remove rosemary and thyme sprigs and season with salt and pep.Cook on 350 for 7 minutes and finish under broiler for 1 minute in a half.

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   2.Yams

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   Peel and cut the yams into quarters and place in a pot of cold water on high.Once to a boil lower the temp to achieve a slight boil.Cook until fork tender but still with a little bite to them.Strain, place back in pot and cook on medium heat for one minute to release a little more moister.Add the butter and cream.Slightly mash with fork or potato masher.Once butter is melted add the molasses and seasonings.Make sure the seasoning is just right.Cover and keep on low

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   3.Sauce

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   Get two heads of roasted garlic and mash cloves.Combine with melted butter in pot and whisk until smooth.Squeeze lemon juice and season.Whisk, taste and serve hot.

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   4.Collard Greens

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   Pour the vegetable or canola oil in a pan and heat up.Get your collard greens and cut them into 2 inch pieces, pat dry with paper towel before placing in oil.Once excess moisture is removed from greens place in oil but be VERY careful because oil will splatter.Fry until crispy and place in a bowl.Season immediately with salt and pep.

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   5.Plating

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    Place yams in the center of plate and the salmon directly ontop.Put fried greens ontop of salmon and pile high to give nice look.Drizzle sauce around the dish and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.