Skill level: So easy,
Total cooking time: Max 45 minutes,
- Prep time: 15 to 20 minutes,
- Cooking time: 25 minutes,
Equipment used: 1 baking trays, 1 frying pan that can go in the oven (or another baking tray),
Original recipe: Jamie’s seared spicy salmon (recipe not available online)
A lovely bit of alliteration there Jamie…
For anyone who missed the memo, the humble sweet potato not only counts towards one of your five a day, but is is also hailed as a super food – hurrah! The original recipe states to remove the skins before cooking – I would agree that this gives the dish a nicer texture but I prefer to leave them on for minimal hassle and extra goodness.
The salmon marinade is a kind of cheat’s version of teriyaki but has the desired effect of transforming a simple piece of salmon into something a little more exotic. I’d be keen to hear of other variations if you have them, or if you prefer a bottled variety
1: Prepare the marinade for the salmon and another for the veg.
Into one bowl, add 3 tbsp of maple syrup or honey, 1 tbsp of soy sauce, the juice of 1 lime and a thumb sized piece of ginger, grated or cut finely – Add the salmon fillets into the bowl or pour this into a shallow dish and allow to marinate.
Into a second bowl, add 1 tbsp of maple syrup or honey, 1/2 tbsp of soy sauce and a splash of water – this will be used to baste the veg. Job done.
2: Cut the peppers into quarters or eighths, depending on the size, making sure to remove the seeds. (If you slice the top of the pepper, remove the green stalk and keep the hat as well, no wastage here). Peel the potatoes (optional) and cut into similar sized cubes or wedges.
Heat the oven to 200C, 180C fan, 400F, gas 6.
Toss the potatoes and peppers with a drizzle of olive oil, salt and pepper and spread in a thin layer on a baking tray. Cook in the oven for 25 minutes or until cooked through. Just before these are ready baste with the honey / syrup and soy sauce mixture and give them a good mix.
Whilst the veg is cooking, prepare the tomato side salad – this is basically a salsa heavy with lime juice. Chop 3 tomatoes and place in a bowl and sprinkle over a generous amount of sea salt flakes – this will encourage the tomatoes to release their juices. Add half a diced red onion and plenty of chopped fresh coriander. Feel free to add some chopped red chilli if the tomatoes are very sweet,
When the veg has been cooking for 10 to 15 minutes, start on the salmon.
Heat a small amount of oil in a heavy-based frying pan, and turn the heat up high. Add the salmon to the pan, skin side down and leave, without moving the fillets for at least 2 minutes. Hold your nerve here and there’s less risk of tearing the skin.
Flip the fillets over, and remove the pan from the heat. The skin will have blackened but fear not, this is just the marinade colouring the skin. You want the skin suitably crispy, if it needs another minute, flip the fish over again and continue cooking.
If it is ready, add in the remainder of the marinade and place the pan in a hot oven for 5 minutes.
The potatoes, peppers and salmon will all be ready at the same time. Plate up and scatter over more fresh coriander leaves.
- 4 salmon fillets, skin on (£8)
- 700g sweet potato – 1 very large or two small (£1.20)
- 2 red peppers (80p)
- 1 lime (30p)
- 2.5cm ginger root (10p)
- coriander (50p)
- 4 tbsp of honey or maple syrup
- 1.5 tbsp of soy sauce
For the salsa:
- 6 tomatoes (£1)
- 1 red onion (20p)
- 1 lime (30p)
- 1/2 red chilli