Marinated Salmon with Sweet Potatoes and Red Pepper Salsa
Try to leave the salmon in the marinade for as long as you can to get those great flavours. It's great on the barbecue.
- Level: Intermediate
- Total: 1 hr 42 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 1 hr 10 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr 42 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 1 hr 10 min
- Yield: 4 servings
Ingredients
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
Directions
- 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 OR bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.
- Twice as much olive oil to the juices .
