Marinated Salmon with Sweet Potatoes and Red Pepper Salsa

Total Time:
1 hr 32 min
20 min
1 hr 12 min

4 servings

  • 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
  • Twice as much olive oil to the juices
  • 1 small bunch fresh mint, chopped
  • 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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    Masters Marinated Salmon

    Recipe courtesy of Robert Irvine