Jamie Oliver’s Asian Salmon and Sweet Potato Traybake
A lovely and unique salmon tray bake "bursting with Asian flavours" as Jamie puts it. This is a delicious recipe from Jamie Oliver, only slightly amended by me to suit my taste/ appetite.
Bake, Cooking for the Troops, Family Classics, Fish, Seafood & Shellfish, Light Lunch, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Speedy Dinner Parties
Cook: 35-40 minutes
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 4
- 2 Large Sweet Potatoes
- 2 Lemon grass sticks (halved)
- A thumb sized piece of ginger, grated
- 2-3 Garlic cloves, finely chopped
- 1 tablespoon Sesame Oil
- 200 ml Vegetable stock (a good organic cube)
- 200 ml light coconut milk
- 6-8 lime leaves or 1 lime (juice and zest)
- 2 red chillies, de-seeded and thinly sliced
- 4 salmon fillets
Method
one. Preheat the oven to 190°C/375°F/gas 5. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
two. Mix the sesame oil, stock, coconut milk and lemongrass, chillies, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) .
three. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes.
Serving Suggestion. I serve this with a salad of spinach with a dressing made with sesame oil, rice wine vinegar, garlic, ginger chillies and soy
Possible Amendment.