We're fans of all kinds of mashed potatoes. But this version—made with sweet potatoes and plantain—are the perfect accompaniment to these salmon fillets.
What You Need
Original recipe yields 2 servings
2 (4 oz. each) salmon fillets
1/4 cup of KRAFT Sweet Balsamic Vinaigrette Dressing
season to taste
Mashed Sweet Potato and Plantain:
1 large sweet potato, peeled and cut into chunks
1 green plantain, peeled and diced
1 Tbsp. olive oil
3 garlic cloves, minced
1 Tbsp. butter
season to taste
1 green onion, sliced
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Let's Make It
To cook the salmon: Place the salmon in a shallow dish, add 2 Tbsp of dressing; season to taste. Marinate for 15 minutes in the refrigerator.
Meawhile, place the potatoes and plantain in a pot with water and cook until tender, drain
Preheat the oven to 400°F. Line a baking sheet with parchment paper and lay the salmon fillets on it.
Bake for 10-12 minutes or until just cooked through, but not dry.
In a saucepan place the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the potatoes and plantains to the pan, mash them and mix to combine. Season, to taste. Add the green onion slices to garnish.
Top the salmon with remaining dressing, serve over the mashed sweet potato and plantain puree.
Serve with a slice of advocado.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.