Ginger salmon with sweet potato salad
What we send:
- salmon fillet
- sweet potatoes
- Chefbag #7 marinade
- red onion
- bio lemon
- fresh parsley
- olive oil
- backing sheet
- large pan
- oven tray
- mixing bowl
- paper towels
Preheat the oven to 220 ° C.
The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel. Grate a tablespoon of the lemon zest, then halve and cut one half into articles. Cut the ginger to match size, slice the onion, tear off the leaves of parsley. Place the salmon in the marinade.
Put the baking paper in the baking tray. Put the sweet potatoes on it, salt, pepper and sprinkle with olive oil. Bake for approx. 25 minutes.
Heat half of the remaining olive oil in a pan. If hot, fry the ginger on a light medium heat until light brown. (1-2 minutes) Take it out of the pan and place it on a paper towel.
Use the former pan. Bake the salmon on medium heat with the skin side up for approx. 3 minutes. Gently invert and bake for another 5-6 minutes.
In a mixing bowl, mix the fried sweet potatoes, red onion, parsley, pour in the remaining olive oil, and squeeze two articles of lemon juice into it. Salt and pepper to taste.
Put the fried ginger on the salmon and serve with the sweet potato salad.
Enjoy your meal!
Attention! The portions of spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.