Marinated Salmon In A Spicy Crust With Sweet Potato Mash, Served With A Salad & Cherry Tomatoes
By: Sophie32
Published: Thursday, December 10, 2009 - 3:52pm

Ingredients




2 salmon fillets, each 145 gr
2 tablespoons fresh parsley, cleaned & finely chopped/ I used curley parsley
zest of 1 orange / i used a blood orange

1 teaspoon of crushed coriander seeds
1/2 teaspoon of brown sugar
1/2 tablespoon of crushed black peppercorns
1 teaspoon of coarse sea salt / I used Maldon
6 mediums sweet potatoes, peeled & cut into chunks
a mix of salad leaves, of your choice

250 gr cherry tomatoes, cut into 2
tablespoon juice of the same orange: 3  / I used a blood orange
a fruity olive oil

grinded black pepper

baking margarine

Preparation

1 First, make the marinade. Clean the fish fillets. Cut each fillet in with a knive, making 3 slices into the fish. Do not cut trough! It is just to push the marinade into the fish. 2 Take a little bowl & place all the ingredients for the marinade in here. So, take the orange zest, the parsley, the crushed black peppercorns, the sea salt, the crushed coriander seeds & the sugar & place them all together in the bowl. Mix well. 3 Put the marinade on top of the fish & place it into the cut slices. Do this with the 2 fish fillets. any left over topping, put it onto the fish. Put clingfilm over the bowl. Place into the fridge. Leave to marinate for 1 hour. 4 When the fish is in the fridge for 40 minutes, boil the sweet potatoes. Take a large cooking pot & fill with hot water. Bring to the boil. When boiling, add the sweet potato chunks. Boil until tender. Drain. Mash. Add some liquid baking margarine. Taste. Keep warm. 5 When the fish is marinating, make the dressing. Take a clean jam pot with lid. Put 4 tablespoons of fruity olive oil into the jam pot. Add 3 tablespoons of the blood orange. Add 2 grinds of black pepper. Put the lid good on. Shake the jam pot up & down, to let the ingredients mingle well. 6 When the fish has marinated for 1 hour, take the fish out of the fridge. Remove the cling film. Take a large non - stick pan & heat up on medium high. Add some olive oil & some baking margarine. Heat up. When melted, add the 2 fish fillets. Bake or fry until just cooked trough. This takes about 4 or 5 minutes per side. 7 Serve the fish with the sweet potato mash, the salad, the cherry tomatoes & the lovely dressing! 8 Enjoy! This is lovely with a glass of Jacob's Creek chardonnay 2005!