Marinated Salmon with Sweet Potatoes and Red Pepper Salsa

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For the marinade:

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

1 lemon and 2 limes, zested

1 bottle soy sauce

A dash mirin

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

9 sweet potatoes, scrubbed and pierced

Sea salt

For the salsa

1 red pepper, deseeded and finely chopped

2 green chillies, deseeded and finely chopped

1/2 a lemon and 1/2 a lime, juiced

1 small bunch fresh mint, chopped