sweet potato crusted salmon

i love, love, love to eat fish.  the only problem is that i hate to cook it.  the reason for that is because i get bored either grilling or baking it.  i needed to break out of my fish ritual and try something new.  that's where this recipe came from.  this sweet potato crusted salmon is one of my favorite recipes.  not only is it delicious and different, but it is super healthy.  sweet potatoes and salmon are two of my superfoods.  here is why!

salmon is full of heart healthy omega 3 fatty acids.  an adequate intake of omega 3 fatty acids has been linked to decreased risk of heart disease, stroke, high blood cholesterol, and high blood pressure.  salmon is also a great source of vitamin d (healthy bones!) and selenium (healthy joints!).  sweet potatoes are an excellent source of vitamin b6 which helps to lower homocysteine and prevent heart attacks.  sweet potatoes are also rich in vitamin c which not only benefits the immune system, but is also beneficial to digestion and skin health.  iron is also found in these spuds.  iron gives us energy and forms blood cells.  lastly, sweet potatoes contain magnesium which is essential for healthy artery, blood, bone, heart, muscle, and nerve function.  good foods, yummy foods.  now for the recipe...

ingredients:
2 salmon filets (try wild-caught if possible)
a large sweet potato, peeled and shredded
1 egg and 2 egg whites
1/2 cup of flour seasoned with salt and pepper
2tbs light oil
2tbs butter

in a baking dish, add flour with salt and pepper.  in a medium bowl, whisk together the egg and whites.  heat a large skillet over medium to high heat and combine a 1tbs of oil and 1tbs of butter (or enough to coat the bottom of the skillet).  allow the mixture to heat up.  in the meantime, preheat your oven to 375°.

judging by the size and shape of your filets, spread two thin layers of shredded sweet potato in the skillet (one for each filet).  next, quickly dredge each filet in the flour mixture followed by the egg wash and set on top of the sweet potatoes in the skillet.  cook the fish on one side, 4-6 minutes, and lift the fish up with a spatula.  while holding the fish, spread another thin layer (about the size and shape of your filet) of sweet potato in the skillet and flip the uncrusted side of the fish on top of it.  repeat with the other piece of salmon.  cook on that side for 2-3 minutes, then place the entire skillet in the oven for 4-7 minutes.  the fish will come out with a gorgeous sweet potato crust and the fish remains super moist.  delicious!