SALMON AND SWEET POTATO RECIPE RECIPES
SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES
Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.
Total Time 50 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
- Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
- Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
- Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
- When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.
Nutrition Facts : Calories 392 calories, FatContent 20.1 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 32.5 g protein, CarbohydrateContent 21.3 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre
SALMON AND SWEET POTATO PATTIES RECIPE - FOOD.COM
This combines 2 of my favourite foods salmon and sweet potato and being diabetic friendly is a big bonus. From BH&G Australian Diabetic Living. They suggest serving it with a garden salad or you could stuff into pita bread with salad or put them in a wrap with salad or on bread or roll of choice.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 16 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
- Preheat oven to 180C (fan forced).
- Line 2 baking sheets with baking paper.
- Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
- Divide the mix into 16 equal portions and shape into patties.
- Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
- Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
- TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
- TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.
Nutrition Facts : Calories 358.6, FatContent 5.8, SaturatedFatContent 1.1, CholesterolContent 74.4, SodiumContent 309.3, CarbohydrateContent 58.4, FiberContent 7.1, SugarContent 7.7, ProteinContent 19.9
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