I’m a big fan of fish, and salmon is definitely my favourite fishy fillet to eat. However I’m not a big fan of mashed potatoes, as I prefer to avoid overly creamy & butter-drowned goodness. But I am a big fan of sweet potatoes, and so am delighted have whipped up a carrot & sweet potatoes mash for dinner with my salmon last night. This recipe includes some of my favourite ingredients and not one drop of cream was used – hurray! The broccoli florets are actually a pre-cut pack I picked up at Super Valu, and I’ve adapted this BBC Good Food recipe to cater to my solo self, with leftovers for work.
Prep: 15 mins
Cook: 20 mins
Ready in 30 minutes
3 carrots, chopped
3 sweet potatoes, chopped
1 single clove Chinese garlic
1 teaspoon cumin seeds, toasted
1 tablespoon salted butter
2 fresh salmon darnes
3 teaspoons Ubena Bratfisch (German fish spice mix – buy here)
2 teaspoons pepper
1 teaspoon salt
Handful of broccoli florets
- Boil up water in your kettle to save time. Peel and chop the sweet potatoes & carrots and place into a large pan. Peel, crush and chop the garlic and pop into the pan, top with boiling water & salt and cook on high for 15 minutes with a lid on.
- Meanwhile, in a bowl mix the spices and rub into the salmon. I actually used my Panasonic Inverter Slimline Combi Microwave Oven to cook the fish; at Auto Cook ‘Fresh Fish’ for six minutes, and then at Grill 3 for three minutes. Alternatively, cook the salmon in baking parchment with a little olive oil at 160°C fan-oven for 20 minutes.
- Keep an eye on the carrots & potatoes, checking that they’re cooked enough to turn into mash. (Tip: If you can cut a carrot piece with a fork with ease, it’s ready!)
- Boil the broccoli until al dente in salted water and drain.
- In a separate & dry, non-stick pan/pot, toast the cumin seeds.
- Once the carrots & potatoes are cooked, drain and add the butter & cumin seeds and mash to your liking. Season to taste and serve immediately. Enjoy with the salmon & broccoli for a tasty, healthy dinner!
RECIPE ADAPTED FROM Good Food Magazine, October 2011
CLICK TO VISIT THE RECIPE ON BBC Good Food
Images © Nirina Plunkett