This yummy salmon recipe is great during winter or summer. The aim is to make sure you get your skin nice and crispy before flipping your salmon so that you get the perfect combination of crispy skin and buttery salmon. You can add other green veggies to the snow peas like bok choy or brocolini if you want to get a few more into your meal. This is a quick and easy way to get a very tasty meal.
Bunch of Coriander 1 Chilli Snow Peas 1 tsp Fish Sauce 1 tbsp Soy Sauce 1 tbsp Sweet Chilli Sauce Sesame Seeds
4 Salmon Fillets
Salt & Pepper for Seasoning
1. Get rid of any rough bits on the sweet potato, then cut into chunks with the skin still attached. 2. Place a medium sized saucepan on the stove to boil. 3. Cut half a lemon and one lime into chunks. 4. Place lemon, lime and sweet potato in the saucepan and cook till sweet potato is hot.
5. Cut away any stalks from the snow peas. 6. Combine soy sauce, fish sauce, lime juice, sesame seeds, and sweet chilli sauce. 7. Fry snow peas in a fry pan with a bit of oil until soft and tender. 8. Place snow peas in a bowl and top with Asian dressing. Toss and then cover with alfoil to keep warm.
8. Squeeze half a lemon over both sides of salmon, then sprinkle with salt and pepper. 9. Heat a fry pan, and when hot add oil. 10. Place salmon in the pan skin side down. Hold salmon down with your hand to make sure that skin does not shrink, when you feel it stop pulling, release. 11. Check the skin, but do not turn. When the skin is nice and crispy, but not burnt, turn the salmon over and cook for around a minute. Turn off heat and leave salmon to sit.
12. Drain sweet potato, and place on a chopping board with sliced chill and coriander. 13. Roughly chop all ingredients together on the chopping board until combined. 14. Place sweet potato in centre of plates, top with salmon and a side of peas. Drain most of Asian dressing from peas. 15. Squeeze lime over sweet potato and serve.