I don’t really like fish. I don’t like prawns, I don’t like fish curry and I most certainly do not like mussels. For some reasons though, I love salmon. I can’t explain it. I love smoked salmon and a sucker for a fish Pattie made from salmon, but my favourite way of eating salmon is marinating in spices and lemon juice and then baking it in the oven. It’s something that can be easily eaten all times dig the year, it’s light enough to be a fresh summer main and hearty enough to be winter warmer in the coldest of days.
The flavour combos in the salad is awesome. Smoked paprika is one of my all time favourite spices and I will add it to everything, paired with garlic and lemon juice and it sure is a winner. The best part of this spice mix is that you can pretty much put it on everything because it is quite universal and does not overwhelm your mouth in a bad way. On top of this, the flavours of the marinade go really well with sweet potato salad, why? because the creaminess of goats cheese and the texture of sweet potato and walnuts together is just perfect. You’ll just have to confirm this for yourselves and trust me.
I prefer to cook with salmon with the skin on because I like how it goes crispy. For best result for crispy skin either pan fry it or broil it under an oven grill. Unfortunately for me at the moment I have an oven older then time itself and the grill doesn’t work all that well, so I’ll be baking and roasting things as opposed to broiling for a little while.
What you’ll need for the salmon (serves 4):
- 4 salmon fillets
- 2 tsp of smoked paprika
- 4 cloves of garlic (minced)
- Juice of 2 lemons and lemon wedges for serving
What you’ll need for the salad (serves 4):
- 2 medium sweet potatoes (cubed)
- 1 red onion (cut into half and the the halves quartered)
- garlic cloves from one whole head of garlic (keep the cloves in their skin)
- olive oil
- 2 tbsp of balsamic vinegar
- 1.5 tbsp of honey
- Baby spinach or rocket
- 1/2 cup walnuts
- 200g goats cheese or blue cheese
How to Make:
- Combine the smoked paprika, minced garlic and lemon juice together. Add as much juice to the spice mix until a thin consistency is formed
- Coat the Salmon fillets in the marinade and let rest in the fridge for at least one hour. The longer you marinate the better as it gives it the flavours a chance to really soak into the fish
- Pre-heat your oven to 220 Degrees C and get your baking trays ready
- Put the sweet potato, rosemary, red onion, oil and salt on the tray make sure all the sweet potato and red onion pieces are coated in oil and salt
- Bake in the oven for 20 minutes, take out the garlic cloves and put aside and drop the oven temperature to 180 degrees C. Put your salmon on a separate tray and return the sweet potato to the oven along with the salmon and bake for a further 15 to 20 minutes or until the salmon is cooked
- Meanwhile get the dressing for the salad together. Squeeze out the baked garlic from its skin and mash. Once the garlic is mashed into a paste, add the balsamic vinegar, honey and salt to taste
- To make the salad, toss the spinach, roast sweet potato and onion, walnuts, cheese and dressing together until just combined – don’t toss too much others you’re going to have a mush of a salad
- Serve the salmon with salad and enjoy with a squeeze a lemon and the company of loved ones
Hope you guys liked this recipe and I cannot wait to see how you’re version of the recipe turned out!