Seared Salmon fillet with sweet potato, broccolini & choy sum
*full of protein, carbs, fats and antioxidants – covers it all
Serves 4
Ingredients
4 x 150g fresh salmon fillets (skin on)
1 Tbls olive oil
1 large sweet potato
2 bunches broccolini (also known as baby broccoli)
1 bunch choy sum, cut into 8cm lengths
1 clove garlic, finely sliced
2 tsp sesame seeds
Salt & Pepper
1 lemon
Method
Peel and roughly dice sweet potato. Place in saucepan and cover with cold water. Bring to boil and simmer until sweet potato is cooked (approx. 15-25 minutes).
While sweet potato is cooking prepare broccolini – trim the end 2-3cm of broccolini, choy sum – cut into lengths and rinse to remove any dirt.
Pat dry salmon fillets to remove excess moisture, season with salt and pepper. Place half the oil in a cold large frypan, lay salmon skin side down and place pan on medium-high heat. Leave salmon for 5-7 minutes or until it easily comes away from the pan (reduce heat if skin begins to darken too much). Before turning over fillet, sprinkle 1 tsp of sesame seeds on uncooked side of fillet, then gently flip over. Cook for further 2-4 minutes or until cooked to your liking.
While salmon and sweet potato are cooking, lightly sauté broccolini and choy sum in remaining oil and sliced garlic. Pour into a strainer to allow excess water to drain off.
Once sweet potato is cooked, drain water keeping some aside. Roughly mash and season to taste. If a little thick add some of the cooking water to thin until the desired consistency.
To serve- evenly divide sweet potato onto plates, divide choy sum and broccolini, sprinkle with remaining sesame seeds then lay salmon fillet over sweet potato. Add a wedge of lemon and serve.
