Roast salmon with sweet potato mash and chilli and ginger dressing Recipe

Roasted fillet of salmon with crushed sweet potatoes and a sweet chilli and ginger dressing

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(51 votes) 3.3/5
Ingredients
Pour people
  • For the fish
  • Salmon steak(s) 150g : 6 whole
  • Maldon salt : 6 pinch(es)
  • For the vegetables
  • Sweet potato(s) : 4 whole
  • Unsalted butter : 50 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vinaigrette
  • Fresh ginger : 50 g
  • Red chilli(s) : 2 whole
  • Shallot(s) : 3 whole
  • Garlic clove(s) : 3 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Flat leaf parsley : 0.25 bunch
  • Lime(s) : 1 whole
  • Olive oil : 100 ml
Method
  • 1. FOR THE FISH

    Preheat the oven to 190'C.

    Season the salmon fillets with salt.

    Place some sunflower oil in a non-stick pan and when hot place the salmon in the pan skin side down. Cook until the skin is crispy, then flip the fish over and place into the oven for 7 minutes.

    Serve the fish skin side up.

  • 2. FOR THE VEGETABLES

    Peel the sweet potato and cut into small cubes. Place in a pan with a small amount of water and the butter. Cover with a lid and cook until tender. Mash the sweet potato with a fork or place in a mouli. Finish with some salt, pepper and butter.

  • 3. FOR THE VINAIGRETTE

    Finely dice the chilli, shallot, garlic parsley. Grate the ginger and zest and juice the lemon.

    Mix all ingredients together and add the olive oil to make a vinaigrette. Season with salt and pepper.

  • 4. TO SERVE

    Place mash onto a plate and serve alongside the fish with a drizzle of dressing.

Chef's tip

«Make the vinaigrette last minute so the herbs do not turn brown.»

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