New You Boot Camp’s Salmon Hoi-Sin
17th April 2015
Shepherd’s Pie
17th April 2015
Ingredients
- 6 skinless salmon fillets
- 9 g Thai green paste
- 90 g olive oil
- watercress
- 1.5 sweet potato (serve as wedges)
- 15 g Himalayan Crystal Salt
- 3 bay leaf
- 3/4 lemon zest only (save lemon for slices)
- 3 Spring onion (top green leaves should be saved to garnish)
Servings:
Instructions
- 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 basil
- Pinch black pepper
- Half tomato
- 1 free range eggs
Method
- Poach the free range eggs and grill half a tomato seasoned with black pepper and basil and serve with sweet potato wedges
