Salmon with sweet potato mash and baby pak choy

Marinade Combine all ingredients in a medium bowl.

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

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.

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.

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.

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.

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

Not suitable to freeze. Fish not suitable to microwave.

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