With sweet Potato Mash, Peas salsa and Garlic Glaze
- 6 sweet potatoes, peeled and cubed
- ¾ cup milk
- ½ cup butter
- Salt and pepper to taste
- In a medium saucepan of salted boiling water, boil the sweet potatoes until tender
- Drain and mash, adding the milk, butter and seasoning.
- Push through a fine sieve to achieve a silky texture
Pea Salsa Ingredients:
- 2 cups fresh or thawed frozen peas.
- 1 cup whole kernel corn
- 1 small red onion, minced.
- 1/4 cup fresh lime juice.
- 1 tsp coarse salt.
- 2 avocados, peeled, pitted and finely diced.
- 1/4 cup extra-virgin olive oil.
- In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain and cool under running water, then drain on paper towels.
- In a bowl, mix the onion with the lime juice and 3/4 teaspoon of salt; let stand for 10 minutes.
- Fold in the avocados, peas and oil, season with salt and serve
Garlic Soy Glaze Ingredients:
- 1/2 cup soy sauce
- 2/3 cup brown sugar
- 2 garlic cloves, thinly sliced
- Gently fry the sliced garlic in a sauce pan. Add the soy sauce and sugar and cook over low heat until slightly caramelized and thickened, about 5 minutes.
- Remove from the heat and cool.
- 6 x portions of salmon fillet, trimmed and dried with paper towel.
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil, salt and pepper. Place in skillet skin side down, and increase heat to high.
- Cook for 3 minutes. Turn salmon over, and cook for a further 3 minutes. Salmon is best cooked medium rare and is done when it flakes easily when slightly pressed down with a fork.
- Transfer salmon to individual plates and place on top of the sweet potato mash.
- Deep fry fresh basil leaves, being careful as the water content in the herbs causes the hot oil too splash when added into the fryer. Use these to garnish the top of the salmon