Salmon, Sweet Potato and Spring Salsa

Salmon, Sweet Potato and Spring Salsa

Annabel Bower – Adelaide
👩🏼‍🍳Recipe Development #annabelsrecipes
🍉Food Stylist + Photographer
📷Content Creator – Foodies
💙Writer @miles__apart
🍀Ballymaloe Cookery School Grad
www.foodbyannabel.com.au @foodbyannabel

The weather is warm and fresh fast meals are back on the menu! This zesty salsa also works with pork, chicken, prawns and other types of fish such as barramundi and swordfish.

If seeing the ingredients mixed together will result in a resounding ‘NO!’ from your little ones you can always leave their portion of the salsa ingredients solo allowing them to pick and choose the vegetables they like.

Ingredients:
1kg / 2 medium sweet potatoes
1 teaspoon ground cumin
3 tablespoons olive oil
2 cobs of corn
1 teaspoon sweet paprika (optional)
4 x 200gm skinless salmon fillets
1 large avocado
1 red capsicum
1 large lemon or 2 limes
5 spring onions
1 handful parsley or coriander
Salt and pepper

Method:
Preheat oven to 200 degrees celsius.

Cut each sweet potato into 8 slices along its length, leaving skin on if you like.

Sprinkle with cumin, salt and pepper and drizzle with 1 tablespoon of olive oil.

Place in single layer on a baking tray lined with baking paper.

Remove husk and silk from cobs of corn. Toss in 1/2 tablespoon of olive oil, salt, pepper and
paprika.

Pop on baking tray with sweet potato and place in oven. The sweet potato will need to
cook for 40 minutes, the corn will need to be removed after 30 minutes to be put in the salsa.

To prepare the salmon line a tray with baking paper and place fillets evenly along it leaving space in-between each one. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake in the oven for: 15-17 minutes well done / 12-15 minutes medium / 10-12 minutes medium rare. Time your fish to come out of the oven at the same time as the sweet potato.

Whilst the vegetables and fish are cooking, prepare the ingredients for the salsa.
Finely dice avocado, capsicum, spring onion and herbs. Mix through rest of olive oil, lemon juice, salt and pepper. If it’s tasting too tart add a tiny sprinkle of castor sugar. For extra zing also add lemon zest. Once the corn is cool enough to handle cut kernels off cobs and add to salsa.

To serve, divide the sweet potato between four plates, place a salmon fillet on each and top with a generous spoonful of salsa.

www.foodbyannabel.com.au

@foodbyannabel