Asian salmon & sweet potato traybake ( WITH LEMONGRASS, GINGER & COCONUT MILK )

 

👤SERVES 4    🕒COOKS IN50 MINUTES

DIFFICULTYSUPER EASY

NUTRITION PER SERVING

• Calories39220%
• Fat20.1g29%
• Saturates5g25%
• Sugars6.4g7%
• Salt0.3g5%
• Protein32.5g65%
• Carbs21.3g8%
• Fibre0.4g-

OF AN ADULT'S REFERENCE INTAKE

Ingredients

• 1 large sweet potato
• 2 sticks of lemongrass
• 2.5 cm piece of ginger
• 2 cloves of garlic
• 1 teaspoon sesame oil
• 150 ml organic vegetable stock
• 150 ml light coconut milk
• 6-8 lime leaves or 1 lime
• 1 long red chilli
• 4 x 150 g salmon fillets, from sustainable sources
• low-salt soy sauce , optional

Directions 

1.   Preheat the broiler to 190°C/375°F/gas 5.

2.  Clean the yam, then cut into slight rounds. Organize the cuts, covering, in an enormous broiling tin.

3.  Wound the lemongrass, then, at that point, finely hack the delicate parts. Strip and finely hack the ginger and garlic. Finely cut the stew.

4.  Blend the sesame oil, stock, coconut milk and 66% every one of the lemongrass, ginger and garlic. Pour over the potatoes, wrap up the lime leaves (or crush the juice on top and dissipate over the zing) and sprinkle over the stew.

5.  Cook for 20 to 25 minutes, or until the potatoes are finished. Around 8 to 10 minutes before the concocting time is, sit the fish on the potatoes and top with the remainder of the lemongrass, ginger and garlic.

6.  At the point when the fish is recently cooked, sprinkle with soy sauce, assuming that you like. Tasty presented with green beans and mangetout.