A beautiful citrusy and salmon dish. Complimented nicely with a white peach salad and paired with a cinnamon sweet potato mash. You can replace the soy with balsamic vinegar for a sweeter taste.
Shopping List
Serves 2
Lemon - 1 sliced
Honey ( I use my parents honey "Maple Cottage Magic" fresh from the hive) - 1 tbsp
Garlic - 1 large clove finely diced
Soy Sauce (Dark) - 1 tbsp
Olive Oil - 1 tbsp
Salmon - 2 Medium Fillets
Pepper - 1/4 tsp
Parsley (Dried/fresh) - 1/2 tsp
Brown Sugar / Light Demerara - 2 tsp
Cinnamon - 1tsp
Salted Butter - 1 tbsp
White peach/ Flat peach - 1 or 2
Method
Salmon & Marinade
Line your tin or dish with baking foil/paper
Place sliced lemons along the bottom of the dish and lay the salmon on top. Pat dry the salmon with kitchen towel, so it is dry (this will help the glaze stay on top)
Mix together the diced garlic, soy, oil and honey. Pour the mix over the salmon, making sure to cover.
Sprinkle over the pepper and parsely
Place in the oven for 20 mins (180-190 degrees, fan oven)
Sweet Potato Mash
Peel the potatoes and chop into cubes (no bigger than 2cm so the potatoes boil quicker).
Boil in a saucepan for 15 mins or until soft
Once boiled, dispose of water from the pan. Add the butter, cinnamon and sugar. Use a whisk or a fork to mix (will be easy as sweet potatoes are softer in texture than normal potatoes)
Salad
Slice up your peaches, mix in with your chosen salad and add any dressing you fancy to finish. I used a sprinkle of balsamic vinegar.
Tips
Don't worry if your salmon cooks in 15 mins, it honestly depends on size. Just keep your eyes on it if you're not sure.
Use your senses, look and smell are key
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