SALMON SERVED WITH CREAMY POTATOES AND CARROTS
- 1 x whole salmon, cut into pieces size of your choice
- crushed chillies, amount depends on how hot you want it to be
- light soy sauce
- teaspoon of honey
- 3 cloves of crushed garlic
- pinch of ginger
- 100 ml lemon juice
- pinch of salt
- 2 tablespoons of vegetable oil
Descale and clean your salmon properly under running water.
Drain all the water and place your salmon in a oven dish.
Mix all your ingredients in a bowl and pour it over the salmon.
Leave it in the fridge for a couple of hours, you can leave it overnight if you have time.
When ready to cook, cover the oven tray with foil paper and cook at 180°C for 30 min.
Remove foil paper, drain all stock and leave the salmon to brown.
Simmer the sauce in a pot till its nice and thick and dish it as a side sauce.
- Creamed potatoes:
- baby potatoes
- double cream
- red yellow green pepper
- Knorr vegetable granules
Rinse your potatoes and boil until well cooked.
In another pan put olive oil and fry onions and garlic maintaining the white colour.
Add your potatoes and fresh cream.
Bring to a boil.
Now add your Knorr vegetable granules until the soup thickens.
Leave it to simmer on a low heat for 5 min.
Add the peppers when you are about to serve.
Photos: Charmaine Mai Brayden Mataga
Recipe: Charmaine Mai Brayden Mataga