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Ingredientes
- 1 x 1.1 kg. medium salmon fillet, descaled and pinboned with the skin left on
- 9 x sweet potatoes, scrubbed and pierced sea salt For the Marinade
- 2 x thumb-sized piece of ginger, peeled and finely grated
- 1 x lemon zest
- 2 x lime zest
- 1 x bottle soy sauce
- 1 dsh mirin For the Salsa
- 1 x red pepper, deseeded and finely minced
- 2 x green chillies, deseeded and finely minced
- 1/2 x juice of a lemon
- 1/2 x juice of a lime
- 2 x as much extra virgin olive oil to the juices
- 1 x bunch (small) fresh mint, minced
Direcciones
- To Assemble:To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the fridge to refrigeratefor 1 1/2 hrs.
- Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour at 190C/375F/Gas 5. Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, extra virgin olive oil and mint.
- After a couple of hrs remove the salmon from the marinade. Get a griddle pan warm then place the salmon skin-side down on it for a couple of min. Then finish off in the oven - bake for 10 min on the griddle. Serve the salmon with the salsa and the baked potatoes.(c) Jamie Oliver 2002http://www.jamieoliver.com
- Try to leave the salmon in the marinade for as long as you can to get those great flavours. It's great on the barbecue.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 647g | |
| Recipe makes 4 servings | |
| Calories 832 | |
| Calories from Fat 335 | 40% |
| Total Fat 37.17g | 46% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 7018mg | 292% |
| Potassium 2079mg | 59% |
| Total Carbs 54.69g | 15% |
| Dietary Fiber 8.1g | 27% |
| Sugars 12.71g | 8% |
| Protein 67.56g | 108% |
