This is one of those meals that feels both comforting and intentional. Crisp, seared salmon with a lightly sweet, savoury glaze, paired with creamy sweet potato mash and a simple green salad. Balanced, satisfying, and easy to come back to.
In a small bowl, mix together the soy sauce, honey, red wine vinegar, and sesame oil. Set aside.
Heat a pan over high heat — it needs to be properly hot before the salmon goes in.
Season the flesh side of the salmon (not the skin side) generously with everything bagel seasoning to form a crust. Place the salmon crusted-side down into the hot pan and sear for about 2 minutes, until a golden crust forms.
Turn the salmon over and cook for another 1 minute on the skin side. Pour the dressing into the pan over the salmon and allow it to bubble and reduce slightly for about 3 minutes, spooning it over the fish as it cooks.
Remove from the heat when the salmon is cooked to your liking — whether just set in the centre or a little more done.
Peel the sweet potato and cut into chunks. Boil in salted water until soft, then drain well.
Add the sweet potato, cottage cheese, parmesan, garlic, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Steam the broccoli until just tender. Combine with your salad greens and dress simply with olive oil, freshly squeezed lemon juice, salt, and pepper.
Serve the seared salmon with a generous spoon of sweet potato mash and the green salad on the side. This meal is comforting without being heavy — the kind of food that supports you and leaves you feeling properly nourished.
Simple, balanced, and deeply satisfying.
2 servings