Pan-fried Salmon and Caramelised Sweet Potato Bake
With my exams drawing slowly but surely to a close, it's often the case that my lunch time meals revolve around what's in the fridge and what will be quick and easy to prepare. Lo and behold this simple recipe was born and I have to tell you that it's a corker!
Crispy salmon skin is one of God's gifts to men and if you've always been a bit afraid to try it now is the time. Aside from that this dish is packed with lots of flavours and textures from crunchy roasted broccoli to sweet and soft caramelised sweet potatoes and red onions. This is by no means a recipe you have to stick to and I find it works best by using whatever veg you have to hand. Just make sure they're all roughly chopped to be the same size so they cook evenly.
Pan-fried Salmon and Caramelised Sweet Potato Bake
Serves 1
1 sweet potato, peeled and cut into 1-inch cubes
1 small red onion, peeled and quartered
5 tenderstem broccoli
2 garlic cloves, bashed
1 red chilli, deseeded and finely sliced
1 tsp paprika
1 tsp dried oregano
olive or rapeseed oil
salt and pepper
1 salmon fillet, skin on
Preheat the oven to 200°C.
Place all of the ingredients except the salmon into a roasting tray with a generous drizzle of oil and a good amount of salt and pepper. Roast in the preheated oven for 20 minutes, giving everything a mix up halfway through the cooking time.
Pat dry the salmon with paper towel then season liberally with salt and pepper on both sides. Place a frying pan over a medium high heat and pour in a tablespoon of oil. Place the salmon, skin side down, into the pan and allow to cook for 3 minutes until the skin is browned. Turn it over and cook for another 2 minutes on the other side, until cooked through. Serve alongside the roasted veg.
Crispy salmon skin is one of God's gifts to men and if you've always been a bit afraid to try it now is the time. Aside from that this dish is packed with lots of flavours and textures from crunchy roasted broccoli to sweet and soft caramelised sweet potatoes and red onions. This is by no means a recipe you have to stick to and I find it works best by using whatever veg you have to hand. Just make sure they're all roughly chopped to be the same size so they cook evenly.
Pan-fried Salmon and Caramelised Sweet Potato Bake
Serves 1
1 sweet potato, peeled and cut into 1-inch cubes
1 small red onion, peeled and quartered
5 tenderstem broccoli
2 garlic cloves, bashed
1 red chilli, deseeded and finely sliced
1 tsp paprika
1 tsp dried oregano
olive or rapeseed oil
salt and pepper
1 salmon fillet, skin on
Preheat the oven to 200°C.
Place all of the ingredients except the salmon into a roasting tray with a generous drizzle of oil and a good amount of salt and pepper. Roast in the preheated oven for 20 minutes, giving everything a mix up halfway through the cooking time.
Pat dry the salmon with paper towel then season liberally with salt and pepper on both sides. Place a frying pan over a medium high heat and pour in a tablespoon of oil. Place the salmon, skin side down, into the pan and allow to cook for 3 minutes until the skin is browned. Turn it over and cook for another 2 minutes on the other side, until cooked through. Serve alongside the roasted veg.
Comments
Post a Comment