SOUTHERN SUNSET

This one came from two worlds I live in every day — my grandma’s Southern soul and my wife’s love for bold seafood. I was thinking about how she lights up for salmon, and how grams used to mash sweet potatoes with a wooden spoon like it was sacred. I put both on one plate, gave it some heat, a splash of lemon butter, and let the flavor tell the story. It’s comfort meets elevation — a little old-school, a little love note, all Chef Dad.

Ingredients:

    •    1 lb boneless salmon breast or thighs, diced

    •    1 tbsp olive oil or avocado oil

    •    1 tbsp Cajun seasoning

    •    1 tsp garlic powder

    •    1 tbsp honey

    •    Salt & pepper to taste

    •    Optional: dash of smoked paprika

Instructions:

    1    Season salmon with Cajun seasoning, garlic powder, salt, and pepper.

    2    Heat oil in a skillet over medium-high heat.

    3    Sear salmon bites until golden on all sides and cooked through (6–8 mins).

    4    Drizzle in honey and stir to coat. Let it caramelize for 1–2 minutes. Remove from heat.

Roasted Sweet Potato Mash

Ingredients:

    •    2–3 large sweet potatoes, peeled & cubed

    •    1–2 tbsp butter (or coconut oil)

    •    ¼ cup almond milk (or milk of choice)

    •    ½ tsp cinnamon

    •    ½ tsp smoked paprika (optional for savory twist)

    •    Salt & pepper to taste

Instructions:

    1    Roast sweet potatoes at 400°F for 25–30 mins until tender.

    2    Mash with butter, almond milk, and seasonings until smooth and fluffy.

    3    Adjust texture by adding more milk if needed.