Salmon and Sweet Potato Mash
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
545 kcal
-
Cuisine
American
Salmon and Sweet Potato Mash
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Crusted salmon and sweet potato mash served with peas. Baked salmon topped with a delicious chili lime crust and served with two delectable and easy-to-make side dishes.
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Ingredients
Sweet potato mash:
- 500 g sweet potato 1 lb
- 1 tablespoon butter
- sea salt fine
- black pepper fine
- 2 thyme optional, sprigs, fresh
Salmon:
- 4 salmon without skin, about 125 g/ 4.4 oz each, filets
- 1 lime Note 1
- 4 tablespoons breadcrumbs Note 2, fresh
- 1 teaspoon red pepper flakes to taste
- 2 tablespoons butter very soft
- black pepper roughly ground
Peas:
- 300 g peas 10.5 oz, frozen
- 1 tablespoon mint fresh, chopped
- 1 teaspoon butter
- sea salt fine
- black pepper fine
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Sweet potato mash:
- Peel and cube the sweet potatoes, place them in a saucepan, and cover them with boiling water from a kettle (to speed up things). Bring to a boil again and cook until fork tender; it will take about 15 minutes but check.
- Meanwhile, start with the fish and the peas.
- Mash: Once tender, drain the sweet potatoes. Return them to the pot, and add the butter, salt, and pepper to taste. Mash the potatoes roughly or finely, according to your liking.
- Add the finely chopped leaves of a few sprigs of thyme if using.
Crusted salmon:
- Dry the salmon filets with kitchen towels. Sprinkle with salt and pepper on both sides. Place them in a lightly buttered baking tin.
- Breadcrumbs: Remove the crust of 1 or 2 bread slices (depending on size) and process them to crumbs in a food processor.
- Wash, dry, and zest the lime.
- Combine breadcrumbs with lime zest, 2 tablespoons of very soft butter, chili, and roughly ground black pepper.
- Bread salmon: Divide this mixture between the 4 salmon filets and press it down on each piece.
- Assemble: Cut the lime into wedges. Arrange them in the tin between the fish filets.
- Bake for 8 to 10 minutes until the breadcrumb mixture turns golden, and the fish is cooked through. Don’t overcook the fish.
Peas:
- Cook peas: In the meantime, place the peas in a small saucepan and cover them with boiling water from a kettle. Add some salt, bring to a boil, and cook the peas gently for 3-4 minutes. Drain and refresh under cold water.
- Season: Place in a bowl, mix in a small knob of butter, salt and pepper, and sprinkle with chopped mint.
- Serve immediately. Squeeze the roasted limes over the fish filets for extra flavor.
Notes
- Preferably an organic, unwaxed lime, as you will also use the zest.
- Depending on their size, you will need 1 or 2 crustless slices of bread.
Nutrition Information
Show Details
Serving
1/4 of the meal
Calories
545kcal
(27%)
Carbohydrates
45g
(15%)
Protein
35g
(70%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
14g
(82%)
Cholesterol
102mg
(34%)
Sodium
390mg
(16%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1/4 of the meal | |
| Calories | 545kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 102mg | 34% |
| Sodium | 390mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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