Yami Guru's Creative Vortex

Here’s what’s cooking at my house:  Sweet Potato Biscuits & Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce

—-> Sweet Potato Biscuits

Ingredients:

• 1 large red-skinned sweet potato (yam; about 1  1/4 pound), pierced with fork
• 1 1/2 cups gluten-free flour plus additional flour
• 2/3 cup yellow cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup buttermilk
• 1/4 cup Grade B maple syrup
• 1/2 cup pecans, toasted, chopped

Directions:

Preheat oven to 425ºF.  Line baking sheet with parchment.  Microwave potato until tender, about 6 minutes per side.  Halve; scoop out 1 cup flesh.  Cool.  Blend 1 1/3 cups flour and next 3 ingredients in processor.  Add butter; pulse to course meal.  Add potato, buttermilk, and syrup; process to blend.  Add nuts; pulse to blend.
   Sprinkle dough with flour.   Pat into 8  1/2-inch square.  Cut into 16 biscuits.  Transfer to baking sheet.  Bake until tester inserted into center comes out clean, 18 to 22 minutes.

—->  Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce

Ingredients:

• 1/2 cup plain yogurt
• 2 tablespoons chopped fresh cilantro
• 3 teaspoons fresh lime juice, divided
• 3 teaspoons olive oil, divided
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, pressed
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 4 (6 oz.) salmon fillets with skin
• Lime wedges

Directions:

Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl.  Season with salt and pepper.  Place fennel seeds and coriander seeds in heavy duty plastic bag.  Using mallet, crush seeds.  Sprinkle fillets with salt, pepper, and seeds.
   Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.  Add fillets, seed side down.  Cook until brown, about 3 minutes.  Turn over.  Cook until just opaque in center, about 3 minutes.  Drizzle with 2 teaspoons lime juice.  Place fillets on plates.  Top with sauce; serve with lime wedges.