By Jane Curran
Salmon is a great choice of protein if you’re looking to be good as it’s packed with antioxidants and omega-3 fatty acids that are great for heart health and cell repair.
This dish is ready in just 45 minutes and serves four people, so it’s a great way to fill up the whole family.
HOW TO MAKE SEARED SPICY SALMON
4tbsp maple syrup
1 ½tbsp dark soy sauce
a good squeeze of lime juice
2.5cm (1in) root ginger, finely grated
700g (1lb 9oz) sweet potatoes, peeled and cut into small wedges
2 red peppers, deseeded and roughly chopped
1 ½tbsp olive oil
4 salmon fillets
- Heat the oven to 200C, 180C fan, 400F, gas6. Mix 3tbsp of the maple syrup with 1tbsp of the soy sauce, plus the lime juice and grated ginger, then set aside. In a separate bowl, mix the rest of the maple syrup and soy sauce with ½tbsp water, then set aside.
- Toss the potatoes and peppers with half the oil and some seasoning, spread over a large baking sheet and cook in the oven for 25 minutes or until crispy and cooked through. Stir in the syrup and soy milk.
- Meanwhile, heat the remaining oil in a heavy-based frying pan to high, and brush the maple and lime marinade over the salmon fillets, reserving the remaining mixture. Sear the salmon on both sides until well browned. Place on a baking sheet lined with foil, brush again with the maple marinade, and finish cooking in the oven for the last 5 to 10 minutes of cooking time with the potatoes and peppers.
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