Crispy skin salmon with caramelised yams and broccolini caper salsa
This is a quick and easy winter fish dish, celebrating delicious, in-season yams.
This recipe is gluten and dairy-free, and is packed with a range of vegetables and healthy fats from the salmon and nuts. Pretty much the perfect meal in my opinion! Yams are a common root vegetable in New Zealand, however, they are not so well known elsewhere. They are originally from the South American Andes where they are known as Oca.
Use a non-stick fry-pan for the crispiest salmon skin..mmmm.
This recipe was a big hit in the My Gourmet Bag recently, our foodies loved its freshness and the sweetly roasted yam!
Caramelised yams and rocket
- yams 400g, diced 1.5cm
- runny honey 2 teaspoons
- slivered almonds ¼ cup
- rocket 1 bag
Broccolini and caper salsa
- broccolini ½ bunch
- capers 30g
- parsley 2 tablespoons
- olive oil 1 tablespoon
- lemon zest of ½ + 1 tablespoon juice
Crispy skin salmon
- salmon fillet 300g
Preheat oven to 220degC. Line an oven tray with baking paper. Bring a full kettle to the boil.
1. Toss yams and honey on prepared tray with a drizzle of olive oil, season with salt and pepper and roast for 16 minutes. Remove tray from oven, toss through almonds and roast for a further 7 minutes or until tender and just starting to caramelise.
2. Finley chop broccolini and add to a medium heat-proof bowl. Cover with boiling water and leave to cook for 5 minutes. Drain well and return to bowl. Finely chop capers and add to bowl with remaining broccolini caper salsa ingredients. Mix to combine.
3. Pat salmon dry and remove any pin bones. Season with salt. Heat a drizzle of oil in a frypan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2-3 minutes for medium-rare, or until cooked to your liking.
4. Remove yams from oven and scatter over rocket, allowing to wilt slightly.
To serve, divide yams and rocket between plates. Top with salmon and serve the broccolini caper salsa on the side.