• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, E
MineralsPotassium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 salmon fillet pieces or cutlets (with skin)

  2. 2 medium (800g) orange sweet potato (kumara), peeled, cut into 2cm cubes

  3. 1/4 cup (60ml) water

  4. 1 teaspoon grated fresh ginger

  5. 4 small baby pak choy (baby bok choy), halved lengthways

  6. 2 teaspoons soy sauce

  7. 1 teaspoon sugar

  8. Marinade

  9. 1/2 cup (125 ml) balsamic vinegar

  10. 1/4 cup (60ml) sweet soy sauce (kacap manis)

  11. 2 tablespoons sweet chilli sauce

  12. 1 tablespoon lime juice

  13. 1 tablespoon grated fresh ginger

Instructions Jump to Ingredients ↑

  1. Marinade Combine all ingredients in a medium bowl.

  2. Add salmon to marinade and set aside for 10-20 minutes.

  3. Remove salmon from marinade. Reserve marinade. Cook salmon, skin side down, in an oiled, heated non-stick frying pan over medium-high heat for 1 minute. Turn, reduce heat to medium and cook until cooked to your liking.

  4. Meanwhile, combine sweet potato and water in a microwave-safe dish. Cover and microwave on high for 3-4 minutes or until sweet potato is tender. Add the ginger and mash until smooth, adding a little more water if necessary. Season with salt and freshly ground black pepper.

  5. Wash the pak choy. Place in a microwave-safe dish with the water still clinging to it. Sprinkle with soy sauce and sugar. Cover and microwave on high for 3-4 minutes or until bight green and tender.

  6. Remove the salmon from the pan and set aside to keep warm. Add the reserved marinade to the pan and bring to a simmer. Simmer for 1 minute.

  7. Serve the salmon with the sweet potato mash, pak choy and with some of the marinade spooned over.

  8. Not suitable to freeze. Fish not suitable to microwave.

  9. Photography by Brett Stevens and styling by Marie-Helene Clauzon.


Send feedback