Lemongrass Salmon on Sweet Potato Mash
This easy, tasty and paleo-friendly salmon recipe is perfect for a midweek meal when you want something light and easy.
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 30 minutes
Serves 2-4 depending on how many salmon fillets are used
Cannot be frozen
- lemongrass - 2 stalks, white part only, roughly chopped
- ginger - 4cm piece, peeled
- fresh coriander - handful, leaves
- sesame oil - 15g
- lime - 1/2, juice only
- sesame seeds - 5g
- coconut milk - 50g
- salt - 1 tsp
- water - 500g, hot
- sweet potatoes - 2-3, big, peeled and diced into chunks
- salmon - 2-4, fillets
- Add lemongrass (2), ginger (4cm piece) and coriander (handful) to the bowl. Speed 7 / 3 seconds. Scrape down sides.
- Add oil (15g), lime juice (from 1/2 lime), sesame seeds (5g), coconut milk (50g) and salt (1 tsp) to the bowl. Speed 4 / 10 seconds.
- Remove marinade from the bowl and set aside.
- Without washing bowl fill with water (500g).
- Put the diced sweet potato (2-3) into the steaming attachment lower dish. Set in place. Program 15 minutes / Steaming Temperature / Speed 2.
- While that is cooking, get a piece of baking paper the size of the steaming attachment upper tray and wet it, scrunch it and then flatten it out to line the tray.
- Put salmon fillets (2-4) on the tray and cover with marinade.
- After the sweet potato has been steaming for 15 minutes, put the upper tray in place and set 15 minutes / Steaming Temperature / Speed 2. Note: salmon will be well done at 15 minutes. If you prefer a less well-done piece of salmon, start checking it after 10 minutes.
- Once finished, remove both steaming attachment layers and empty bowl.
- Add cooked sweet potato to the bowl with 1-2 teaspoons of the salmon marinade, salt and pepper. Speed 7 / 10 seconds.
- Serve the sweet potato and place a piece of salmon on top, discarding the rest of the marinade (no need to put extra on the fish). Season to taste.