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Monday, December 16, 2013

Sweet Potato Salad and Simple Salmon | You've Got Meal!

This dish started with us buying a couple of sweet potatoes before Thanksgiving,  with the thought in our minds to use them for a dish for that occasion.  Lazy as we (sometimes) are we missed the deadline,  but that doesn't mean that we couldn't make a delicious dish nonetheless.

The pairing between the sweet potato and the fresh salmon works really well, but you can choose to serve just the salad, in which case just use some smoked salmon pieces.

The ingredients for 3-4 portions (depending on who is eating them):
  • 600 grams of sweet potato, cut into bite size pieces, 
  •  soy sauce, 
  • olive oil, 
  • pepper, 
  • the juice of 1 orange, 
  •  pomegranate seeds, 
  • 4-5 scallions,  
  • sesame seeds, 
  • 2-3 cloves of garlic, 
  • ginger, one thumb sized piece 

  1. In a large bowl, mix together the potatoes with 3 tablespoons of soy sauce, the same amount of olive oil and some pepper. 
  2. Place the yams in oven proof tin lined with cooking paper, making sure they're not too crowded. 
  3. Sprinkle sesame seeds on top and mix in the tin. 
  4. Put the potatoes in the oven, 170 Celsius,  for about half an hour or until the yams are done- do a taste test, they get creamy on the inside and with a slight crust on the outside. 
  5. Put the potatoes on a plate and sprinkle the chopped scallions on top, same for the pomegranate seeds and the thinly sliced garlic. 
  6. For the dressing mix the orange juice, 1tbs of olive oil, salt, pepper and 1/2 of a teaspoon of finely grated ginger. 
  7. Pour the some of the dressing on the potatoes and mix to coat.

The salmon: we had a couple of steaks, 200 grams each.

  1. Make sure they are boneless, move your hand on top of the meat, looking for anything resembling the pinch of a bone. Remove them before cooking. I've seen most of these bones especially in thicker pieces of meat. 
  2. Sear the salmon on high heat, in a couple tablespoons of olive oil for 1 minute on each side. 
  3. Next, pop the fish in the oven,  skin side down,  160 Celsius,  for around 10 minutes.  
  4. In the last minute, pour a few drops of the salad dressing on top of the fish, and, if you feel like necessary, turn it up side down in order to get more of a crust on the meat. 
  5. Don't put the orange juice too early, the sugars in it will burn.
  6. Garnish the salmon with some chives and serve it with the sweet potatoes salad. 
Crazy-simple and goooood!

The fish and the yams go great together and, like I said before, you can choose to use smoked salmon. Or you can decide to use the yams as a side dish for something else.  In any case, the sweet potatoes are (even if a little late) a great Thanksgiving or Christmas side dish recipe.


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