Ingredients Jump to Instructions ↓

  1. 2 thumb-sized piece of ginger, peeled and finely grated

  2. 1 lemon and 2 limes, zested

  3. 1 bottle soy sauce A dash mirin

  4. 1 medium salmon fillet, about 2 1/2 pounds (1.1 kilograms), descaled and pinboned with the skin left on

  5. 9 sweet potatoes, scrubbed and pierced Sea salt For the salsa

  6. 1 red pepper , deseeded and finely chopped

  7. 2 green chillies, deseeded and finely chopped

  8. 1/2 a lemon and 1/2 a lime, juiced Twice as much olive oil to the juices

  9. 1 small bunch fresh mint , chopped

Instructions Jump to Ingredients ↑

  1. To make the marinade you need to mix together the ginger , lemon and lime zest, soy sauce, and mirin . Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours Preheat the oven to at 375 degrees F (190 degrees C /Gas 5) Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour. Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint. After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven ? bake for 10 minutes in the griddle . Serve the salmon with the salsa and the baked potatoes.


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