Sweet chilli salmon with Asian-style mash
½ individual, trimmed and peeled into ribbons, discarding the seeds
2 medium, peeled into ribbons
White Wine Vinegar
Sweet Chilli Sauce
500 g, cut into small pieces
Peas, fresh or frozen
500 g, frozen
1 tablespoons, grated
2 tablespoons, finely chopped, plus extra leaves to serve
4 fillet(s), medium, skinless
- Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. In a bowl, combine the cucumber, carrots, vinegar, half the sesame seeds and 1 tbsp of the chilli sauce. Season then set aside.
- Meanwhile, cook the potatoes in a large pan of boiling water for 12-15 minutes until tender, adding the peas for the final minute, then drain. Season well, then add the ginger and chopped coriander and mash until well combined
- While the potatoes are cooking, put the salmon on the prepared baking tray and brush the remaining chilli sauce over the top. Bake for 12-15 minutes, until the salmon is cooked through.
- Serve the salmon with the green mash and marinated veg, garnished with the remaining sesame seeds and extra coriander leaves.