This week we are taking inspiration from Auckland based food blogger and psychologist, Romy, AKA @feedhersalt. She loves to create fun and delicious recipes that wow with minimal effort. This week we are cooking her Crispy Skin Salmon with Sweet Potato Puree & A Browned Butter Citrus Sauce.
Serves 2.
INGREDIENTS
SWEET POTATO PUREE
- 60 g (2 oz) sesame seeds
- 60 ml (2 fl oz) light soy sauce
- 60 ml (2 fl oz) rice vinegar
- 2 tbsp maple syrup
- 2 tsp sesame oil
SALMON
- 1 teaspoon of rice bran oil (or any neutral oil)
- 1 large salmon fillet (or 2 medium-sized) – skin removed
- 5 tablespoons of butter
- The zest of 1 lemon or 2 limes
- The juice of 1 lemon or 2 limes
- 4 garlic cloves, minced or crushed
- Salt and pepper
- 1/2 cup of roughly chopped parsley
METHOD
SWEET POTATO PUREE
- In medium-sized pot, melt your butter over a medium heat. Add in your shallots and sauté for 3-4 minutes or until softened. Add in your garlic, cayenne pepper, and some salt & pepper then sauté that for a further minute or two.
- Add in your sweet potato and toss it through the shallot and garlic mixture.
- Pour in your milk and leave, uncovered to simmer for 20 minutes or until the milk is mostly gone. Stir often to avoid creating a grainy puree.
- Using a stick blender (or a regular blender), puree the sweet potato until silky.
SALMON
- Preheat your oven to 180℃.
- Spray or brush your oil on to a pan. Place the pan over a medium-high heat. Once hot, lay your salmon skin-side down. Leave for 30 seconds then remove the salmon from the pan and take the pan off the heat.
- Peel the skin off the salmon and place it in on a lined baking tray (scaly skin facing up). Place another sheet of baking paper over the top, then place another tray or something heavy (I used a cake tin) on top of that. This will keep the skin from retracting.
- Place in the oven for 20 minutes.
- When the skin is done remove it from the oven, and turn the heat up to 200℃.
- Melt your butter in your frying pan over a medium-high heat.
- Place your salmon in the frying pan, top-side down and cook for 3-4 minutes. Flip it over and place the salmon in the oven for 4 minutes.
- Put the frying pan back on the heat and add your garlic, lemon zest, and lemon juice to the butter.
- Baste your salmon for 30 seconds to a minute then remove from the heat.
- Serve the salmon with your sweet potato puree, crispy skin, and fresh parsley. Spoon over the butter sauce and ENJOY!!
Images and recipes from Feed Her Salt.
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