Spread the salmon cubes on a Gefen Parchment Paper. Sprinkle generously with fish seasoning and drizzle with lemon juice. Toss, so that the spices and lemon are evenly distributed. String two cubes per skewer.

Heat butter in a skillet. Add the salmon skewers and cook until lightly browned on all sides.

Add cubed sweet potato to a pot of water and cook until soft (about 20 minutes). Drain the water.

Heat garlic butter in a medium skillet. Add the cooked sweet potato cubes. Saute for five to seven minutes. Close the flame. Mash the potatoes and add honey, sour cream, milk, salt and pepper. Mix well. You can use a hand blender to attain a smooth texture.

Heat butter in a skillet. Add diced shallot and sauté until translucent. Remove from heat, add lemon juice and stir to combine. Drizzle over the salmon skewers when serving.