Sesame Salmon, Crispy Purple Sprouting & Spicy Sweet Potato Smash
I love Asian flavours and they especially lend themselves to meals that are a little lighter and healthier, perfect for this run up to the indulgence of Christmas...
This is a delicious yet simple dish that can be knocked up in a matter of minutes. The fish and broccoli are baked in a marinade packed with flavour - salty soy sauce, nutty toasted sesame oil, fragrant garlic and ginger, as well as the sweetness of honey. The fish cooks gently until it literally flakes apart and the broccoli becomes charred and crispy around the edges. Then the sweet potato is steamed with fresh lime before being infused with more sesame oil and fiery red chilli. This is the perfect balance of flavours and textures - you have to give it a go!
1 lime, cut into wedges
2 boneless salmon fillets
250g purple sprouting broccoli
1 red chilli, finely chopped
Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey/syrup.
Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
Meanwhile, spread the broccoli and salmon out, skin side down, on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, until the fish is just cooked and the broccoli is slightly charred.
Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.
TOP TIP: To make this dish even better, add the zest and juice of half an orange as well as a star anise to the marinade for a refreshing, sherbet flavour. (Tip courtesy of my friend and (sort of) chef Nick Cannon).
This is a delicious yet simple dish that can be knocked up in a matter of minutes. The fish and broccoli are baked in a marinade packed with flavour - salty soy sauce, nutty toasted sesame oil, fragrant garlic and ginger, as well as the sweetness of honey. The fish cooks gently until it literally flakes apart and the broccoli becomes charred and crispy around the edges. Then the sweet potato is steamed with fresh lime before being infused with more sesame oil and fiery red chilli. This is the perfect balance of flavours and textures - you have to give it a go!
Sesame Salmon, Crispy Purple Sprouting & Spicy Sweet Potato Mash
Serves 2
1 ½ tbsp sesame oil
1 tbsp low-salt soy sauce
1 tsp dried ginger
2 garlic cloves, finely chopped
1 tsp honey or maple syrup
2 sweet potatoes, scrubbed and cut into wedges1 lime, cut into wedges
2 boneless salmon fillets
250g purple sprouting broccoli
1 red chilli, finely chopped
Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey/syrup.
Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
Meanwhile, spread the broccoli and salmon out, skin side down, on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, until the fish is just cooked and the broccoli is slightly charred.
Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.
TOP TIP: To make this dish even better, add the zest and juice of half an orange as well as a star anise to the marinade for a refreshing, sherbet flavour. (Tip courtesy of my friend and (sort of) chef Nick Cannon).
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