Sesame Salmon, Purple Sprouting Broccoli and Sweet Potato Mash
Try this Asian-inspired salmon supper with a nutty sesame dressing, crisp veg and comforting sweet potato mash. It's healthy, low-calorie and rich in omega-3.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 200C/180 fan/gas 6 and line a baking tray with parchment. Mix together 1/3 of the sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
Step 2
Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
Step 3
Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.
- Ingredients
- Based on 4 servings
-
2 tsp Honey 1x Sainsbury's Runny Honey 340g -
4 Sweet Potatoes, scrubbed and cut into wedges 4x Sainsbury's Sweet Potatoes Loose -
1 Red Chilli, thinly sliced (deseeded if you don't like it too hot) 1x Sainsbury's Red Chillies 65g -
3 tbsp Sesame Oil 1x Sainsbury's Sesame Oil, Toasted 250ml -
2 Lime, cut into wedges 1x Sainsbury's Limes -
4 Boneless Skinless Salmon Fillets 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
500g Purple Sprouting Broccoli 2x Sainsbury's Purple Sprouting Broccoli Spears 200g -
2 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 100g -
2 tbsp Low Salt Soy Sauce 1x Sainsbury's Soy Sauce Reduced Salt 150ml -
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
1 inch Ginger, grated 1x Sainsbury's Root Ginger Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g