Ingredients
- 4 Fresh sustainably caught salmon fillets, skin on
- 2 medium sized organic sweet potato
- Fresh organic greens such as bok choy, snow peas, broccolini
- 2 tsp fresh minced organic garlic
- Kewpie Mayonaise
- ABC kecap manis
- Obento Yaki Nori, (cut into thin strips)
- Vegetable stock powder of your choice
- oil/ butter for frying
- salt & pepper
- sesame oil
Method
- Sweet Potato Puree:-Peel and chop sweet potato into small cubes to steam for a mash/puree. I use a Thermomix for 12 mins on 95c with 50ml of water for steaming. Otherwise, bring a medium saucepan of water to the boil and add sweet potato to cook for 10-15 mins until soft. Once Sweet potato is cooked, use a stick blender or blend on 8 in thermomix to make a smooth silky mash. Add 1 teaspoons of stock powder (or to taste), 15g butter and 1/2 teaspoon of minced garlic, blend together.
- Salmon:-Whilst puree is cooking, prepare your salmon by washing well to remove excess scales etc. Pat dry with paper towel and liberally apply salt to the skin side. Heat frypan to high and carefully add 20-40mls of cooking oil (I use Rice bran oil). Add the fish to the pan, skin side down and cook for 5-7 mins until skin is crisp and golden. Add salt and pepper to the underside before flipping to cook the other side for another 5-7 mins depending on the size and your taste preference. I cook my salmon rare. cook longer if you prefer yours more well-done.
- Depending on the thickness of your fish, finish in the oven for a few minutes, or leave to the side to rest. We recommend leaving in the pan to rest, however do not cover as this will make the skin lose its crisp.
- Greens:-Heat a separate frypan to medium. Add 10ml cooking oil and 5ml of sesame oil. eat pan to stir-fry greens. Cook for approx 3-5 mins leaving the greens slightly crunchy. Add 1/2 teaspoon of garlic and 10g of butter for the last minute of cooking, season with salt and pepper.
- Serve:-Add the puree to the center of each plate, place the greens around the puree and drizzle the outside of the plate with ABC Kecap Manis. Top the puree with the fillet of salmon. Adorn the salmon with the cut strips of Nori. Add a few small dollops of Kewpie mayonnaise around the plate.
- Variation:- I also like to add Wasabi to the mayonnaise to add a bit more zest and flavour, not recommended for the kids though!
Product used in recipe
- Obento - Yaki Nori For Sushi
- Kewpie - Kewpie Mayonnaise
- ABC - Sweet Soy Sauce
- S&B - Wasabi
