|10 min||15 min||6|
|142 gm||Atlantic salmon,wild, boneless (canned or finely diced; salmon skin off; .see notes)|
|1/2 tsp||Garlic (minced)|
|1/3 cup||Sweet potato (squash or pumpkin; pureed or mashed)|
|3 tbsp||Coconut flour (see notes)|
|1 dash||Paprika (or smoked paprika)|
|1 dash||Kosher salt (or sea salt)|
|1 dash||Black pepper|
|1 tsp||Rosemary, dried (1 fresh sprig)|
|2 medium egg||Egg|
|1 tbsp||Coconut oil (or butter for the pan)|
If you choose to use fresh squash, simply cut squash in half, remove seeds, and place in a microwave-safe bowl with 2 tbsp water. Cook on high for about 3-4 minutes. Scoop inside and then mash or puree with a blender.
This dish pairs great with steamed veggies.
A sprinkle of pomegranate seeds makes it more of a holiday dish.