This is a stunning dish and full of flavours. Can use the spice-mix chicken or meat too with great results – so I recommend that you make a jar of the mix – much easier to have it ready made and also to make it. So we start with the spice-mix, it will give about 40 portions. Think I got the recipe from English Bay Café in Vancouver 1989.
100ml sea salt
100ml crushed black pepper
10ml (2tsp) cayenne pepper
200ml sesame seeds
200ml paprika powder
100ml ground coriander
100ml soft brown sugar
Make sure it’s well mix – and you can keep in a air tight jar for up to a year.
Sweet potatoes are very soft and boil quicker the ordinary potatoes – so for making the mash more firm I use ordinary potatoes too. Don’t like runny mash. Baby food for me.
4 x 200gr Salmon fillet (skin off) – well rinsed under cold water and tried with absorbing paper.
200gr sweet potatoes
100ml milk, warm
½ tsp nutmeg, freshly ground
10ml (2tsp) sugar
salt & pepper
1 large carrot
1 green pepper
1 large red onion
100gr frozen green peas
1/5 hot red chilli
75gr butter, melted
1 lemon, juice and zest
1. Cut the peeled carrot in matches size julienne and the pepper lengthways in 1cm thick slices. Chop the chilli so fine as possible.
2. Cut both kinds of potatoes in chunks – start with the ordinary potatoes and boil in salted water for about 10 min – then add the sweet potatoes. When boiled strain well and but back on the stove so all water evaporate.
3. Heat up the milk – add the butter, sugar and nutmeg. Always use my electric whisk for doing mash and I do straight in the pot that the potatoes has been cooked in. Just add the warm like during whisking. Season with salt and freshly ground black pepper.
4. Rub the salmon fillet well on all sides – don’t turn the salmon in the full amount of thespice-mix, because then you have to through it everything away – it’s cross contaminated and cant’ be saved. Just take a small amount on a plate or grease proof paper at the time.
5. Fry the salmon on very high heat in oil for a couple of min. The transfer covered with folio to the warm oven 70C while preparing the vegetables. Salmon is a fish that continues cooking after taken off the heat and there nothing so bad as a dry piece of salmon. So be careful. Salmon can also without any hazard be served pink.
6. Softly fry the vegetables in oil – start with carrots and the peas last.
7. Melt butter add chopped chilli, lemon juice and zest.
Base the plate with the mash – lay the fried vegetables on top and drizzle with the lemon chilli butter. Of course we all eat our warm food on warm plates.
Photo provided by: me