Ingredients
- Large salmon fillet
- Sweet potatoes
- Pak choi or spinach
- Sauerkraut
- Horseradish sauce
- Kefir yoghurt
- Strong mustard
- Fresh dill or parsley
Method
Wash sweet poatoes and chop off any areas that seem mouldy / bad. No need to peel. Drain briefly, then lay out on a clean tea towel to dry. Once fairly dry, chop sweet potatoes into wedges, coat with ground fennel seeds, thyme and olive oil, and arrange in baking tray. Separate pak choi leaves (if used) and wash, then leave to drain.
Set oven to 200 on conventional setting (top and bottom heating elements, no fan).
Once oven heated, add potato wedges and set timer for 50 minutes.
Finely slice sauergraut and dill or parsley and add to bowl. Add horseradish sauce, mustard and kefir yoghurt to taste, and return to fridge.
When potato wedges have 25 minutes remaining, heat frying pan and add olive oil and salmon. Fry on 7 for 12 minutes, then add frying pan to top shelf of oven and bake for further 10 minutes.
While salmon is baking in oven, stir fry pak choi or microwave spinach in bag (assuming instructions on bag allow this).
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