Marinated Salmon with Sweet Potatoes and Red Pepper Salsa

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  • Level: Intermediate
  • Total: 1 hr 32 min
  • Prep: 20 min
  • Cook: 1 hr 12 min
  • Yield: 4 servings
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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

Twice as much olive oil to the juices

1 small bunch fresh mint, chopped


  1. 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
  2. Preheat the oven to at 375 degrees F (190 degrees C /Gas 5)
  3. Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.
  4. Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.
  5. 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.