Sesame Salmon, Purple Sprouting Broccoli and Sweet Potato Mash

We had a fish-hating visitor staying with us last week, so in deference to her we had ten days of lentils, pulses, vegetables and soups. All lovely stuff, but man did I miss the fish…

It was the salmon fillets that initially attracted me to this recipe in the current issue of BBC Good Food magazine, that and the fact that every ingredient here works perfectly with everything else.  What I wasn’t prepared for was just how good the sweet potato mash was (I wax lyrical about it here), and the alchemy that occurs when you put this particular set of ingredients together in this way. The first mouthful was a ‘WOW’ moment, and it only got better from there.


RECIPE – serves 2 

For the marinade:

1/2 tbsp sesame oil

1 tbsp dark soy sauce

a large knob of fresh ginger, finely chopped

1 fat garlic clove, peeled and crushed

1 tsp runny honey

For the sweet potato mash:

2 large sweet potatoes, scrubbed and cut into wedges

1 lime, cut into wedges

1 tbsp sesame oil

1 red chilli, de-seeded and thinly sliced

a pinch of sea salt

And the rest:

2 boneless, skinless salmon fillets

250g purple sprouting broccoli

1 tbsp sesame seeds


Heat the oven to 200C/ 180C fan / Gas 6.

Mix the marinade ingredients together in a small bowl.

Pat the salmon fillets dry with kitchen paper and season lightly, then line a baking tray with baking parchment and spread the purple sprouting broccoli in a single layer. Then put the salmon fillets on top of the broccoli and spoon the marinade over the salmon and broccoli. Roast in the oven for 12-15 minutes until the salmon is just cooked.

Meanwhile, make the mash: scrub the sweet potatoes clean and cut away any rough bits, otherwise leave the skin on. Cut each potato into eight wedges, and the lime also into eight wedges. Put the sweet potato and lime wedges into a large glass bowl and cover with cling film.

Microwave on high power for three minutes. Leave to stand for a couple of minutes then microwave for three more minutes. Repeat this process until the sweet potato is completely soft; it took me a total of 11 minutes of cooking – I judged that the last blast in the microwave should only be two minutes.

Remove from the microwave and take out the lime wedges. You should see a puddle of hot lime juice in the bottom of the bowl, leave that there and roughly mash the sweet potatoes with the lime juice, using a fork. Add the chilli and sesame oil with a small pinch of salt, then mash until fairly smooth.

Check the seasoning of the mash, scatter the sesame seeds over the cooked salmon and serve the mash, salmon and broccoli with a simple green salad.

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