4 8-ounce skinless wild-caught salmon filets
1 quart chicken bone broth or chicken stock
2 large sweet potatoes, peeled and cubed
1/2 cup almond or coconut milk
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 tablespoons olive oil
1 pint cherry tomatoes
1 garlic clove, chopped
4 kale leaves, de-stemmed and chopped
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon turmeric
Put the salmon filets on a plate and set aside, to come to room temperature.
Put the bone broth in a large saucepan or soup pot. Add the sweet potatoes and boil until soft and fork tender.
Strain the sweet potatoes, reserving the bone broth. Put the sweet potatoes in a blender with nut milk and purée until smooth. Season with ¼ teaspoon sea salt and 1/8 teaspoon black pepper. Set aside.
In a large sauté pan over medium high heat, add 2 tablespoons of the oil and tomatoes and sauté until the tomatoes begin to blister. Add the garlic and kale and sauté until fragrant, about 2 minutes. With a fork, smash half of the tomatoes. Set aside.
In a small mixing bowl, stir the paprika, garlic powder, turmeric, and the remaining sea salt and pepper together until well mixed. Sprinkle evenly over the salmon filets.
Warm a large sauté pan over medium heat, then coat with the remaining 2 tablespoons of oil. Add the salmon filets and cook for 3 to 4 minutes per side, or until the fish is firm and light pink. Remove the filets from heat.
Ladle a thin bed of the sweet potato purée onto four dinner plates. Plate the filets over the purée, garnish with the tomato relish, and serve with Roasted Broccoli Rabe.