Grilled Salmon with baked sweet potato & chipotle mash – warm sweetcorn & black bean salsa
Grilled Salmon with baked sweet potato & chipotle mash – warm sweetcorn & black bean salsa

Lunch

Grilled Salmon with baked sweet potato & chipotle mash – warm sweetcorn & black bean salsa

1 HOUR 10 MINS

Cooking

4

Portions

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Subject to store availability

Ingredients

  • Mowi Piri Piri roast salmon – 2 pack
  • BBQ rub – (optional)- see below recipe
  • Sweet potatoes – 3 depending on size
  • Chipotle paste – 3 tsp
  • Red onion – diced – ½ red onion (90g)
  • Garlic – crushed – 1 clove
  • Lime Juice – 1 lime
  • Jalapeno chillies finely chopped (de-seeded if you don’t like it too spicy) – 1
  • Vine tomatoes – de-seeded and diced – 3 (120g)
  • Ground cumin – pinch
  • Olive oil – 3 – 4 tbsp
  • Fresh coriander chopped- small handful
  • Black beans – drained – 100g
  • Salt & pepper – to season
  • Corn kernels – Corn kernels cut from the cob or use frozen sweetcorn – 1 cob (120g)

BBQ rub

  • Smoked paprika – 2tsp (7g)
  • Garlic powder – ½tsp (2g)
  • Dried oregano – 1tsp (1g)
  • Cayenne pepper ground – ½tsp (2g)
  • Black pepper ground – ½tsp (2g)
  • Cumin ground – 1tsp (3g)
  • Salt – 1tsp (8g)

Mix all ingredients together and store in an airtight container.

Grilled Salmon with baked sweet potato & chipotle mash – warm sweetcorn & black bean salsa

Method

Sweet Potatoes

  1. Bake the sweet potatoes in an oven (180°c fan) for around 50 minutes or until they are cooked through.
  2. Remove the potatoes from the oven and once cool enough to hold cut the potatoes open and scoop the flesh. Place the sweet potato flesh in a bowl and add the chipotle paste and 2 tbsp olive oil and season. Mix together well.

Salsa

  1. To make the salsa heat a deep frying pan up on the stove and add 2 tbsp of olive oil. Add the onions, garlic, sweetcorn and season. Cook for 4-5 minutes until the onions start to soften.
  2. Add the black beans and cumin and cook for 2-3 minutes.
  3. Remove from the heat and stir in the tomatoes, lime juice and coriander. Taste and adjust the seasoning if required.

Salmon

  1. Slice down the centre of the salmon portion (lengthways), try not to slice through the skin. Open the salmon (should have a butterfly shape). Sprinkle the salmon with the BBQ rub and then brush with a little olive oil. (The dish works just as well with natural salmon. There’s plenty of flavour throughout the dish)
  2. Heat up a Grill pan or frying pan and cook the salmon on a medium heat for 3-4 minutes before turning the salmon over and cooking for a further 3 – 4 minutes or until the salmon is cooked.
  3. To serve place the sweet potato mash on the plate, placing the salmon on top. Spoon the salsa over the salmon and around the plate.
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi Piri Piri roast salmon – 2 pack
  • BBQ rub – (optional)- see below recipe
  • Sweet potatoes – 3 depending on size
  • Chipotle paste – 3 tsp
  • Red onion – diced – ½ red onion (90g)
  • Garlic – crushed – 1 clove
  • Lime Juice – 1 lime
  • Jalapeno chillies finely chopped (de-seeded if you don’t like it too spicy) – 1
  • Vine tomatoes – de-seeded and diced – 3 (120g)
  • Ground cumin – pinch
  • Olive oil – 3 – 4 tbsp
  • Fresh coriander chopped- small handful
  • Black beans – drained – 100g
  • Salt & pepper – to season
  • Corn kernels – Corn kernels cut from the cob or use frozen sweetcorn – 1 cob (120g)

BBQ rub

  • Smoked paprika – 2tsp (7g)
  • Garlic powder – ½tsp (2g)
  • Dried oregano – 1tsp (1g)
  • Cayenne pepper ground – ½tsp (2g)
  • Black pepper ground – ½tsp (2g)
  • Cumin ground – 1tsp (3g)
  • Salt – 1tsp (8g)

Mix all ingredients together and store in an airtight container.