Lunch
Grilled Salmon with baked sweet potato & chipotle mash – warm sweetcorn & black bean salsa
1 HOUR 10 MINS
Cooking
4
Portions
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.
Method
Sweet Potatoes
- Bake the sweet potatoes in an oven (180°c fan) for around 50 minutes or until they are cooked through.
- 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
- 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.
- Add the black beans and cumin and cook for 2-3 minutes.
- Remove from the heat and stir in the tomatoes, lime juice and coriander. Taste and adjust the seasoning if required.
Salmon
- 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)
- 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.
- 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.
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.
