3Spring onion(top green leaves should be saved to garnish)
In a large baking tray, lay out all the fish. Pour water till half way up the fish filliets. Add lemon peel strips and quarter of a lemon. Chop half a spring onion, only the green part. Add half a teaspoon of himalayan crystal salt and the bay leaf. Lightly brush each salmon fillet with the thai paste. Cover with baking paper and place in the oven on 180 degrees and cook for 15 minutes.
Peel the sweet potatoes and cut into wedges (not chips) and boil for 10 minutes. Drain and dry on paper towel. Toss lightly in himalayan salt after draining on a tea towel.
Lift the salmon up and drain.
Serve salmon on 4 sweet potato wedges, garnish with a thick slice of lemon and sliced bottom half of spring onions. toss the watercress on top
Serve the salmon with sweet potatoes, watercress and the sprinkle of spring onion leaves. Drizzle a tiny sprinkle of olive oil over the watercress.
Vegetarian Option: Serves 1
Pinch black pepper
1 free range eggs
Poach the free range eggs and grill half a tomato seasoned with black pepper and basil and serve with sweet potato wedges