Salmon with Sweet Potato in Tomato, Lime and Cardamom sauce

Salmon with Sweet Potato in Tomato, Lime and Cardamom sauce

Serves: 4

Ingredients

• 4 salmon fillets

• 4 sweet potatoes, cut into chunks

• 1 1/2 tbsp maple syrup or honey

• 1 tsp ground cardamom

• 1/2 tsp cumin

• salt and black pepper

For the Sauce

• 60ml extra virgin olive oil

• 6 garlic cloves, minced

• 2 green chillies, finely chopped

• 2 shallots, finely minced

• 1 tin plum tomatoes

• 1 tbsp tomato paste

• 1 1/2 tsp brown sugar

• 1 1/2 tsp ground cardamom

• 1 tsp cumin

• 2 limes, zested and juiced

• 2 tsp dill, finely chopped

• lime wedges, to serve

Method

- Preheat the oven to 240 degrees Celcius fan

In a large bowl, mix together the sweet potato, olive oil, maple syrup, spices, salt and pepper. Spread onto a large lined tray and cover tightly with foil. Place the tray in the oven for 25 minutes.

- Remove the foil and return to the oven for a further 15 minutes or until the sweet potato is cooked and browned. Reduce the oven to 180 degrees Celsius, fan.

- Meanwhile, make the sauce by placing the olive oil, garlic, chilli and a sprinkle of salt into a large frying pan with a lid. Fry gently for 8-10 minutes or until the garlic is soft and fragrant. Stir every so often. Make sure the garlic doesn't brown!

- Transfer half of the oil into a small bowl. Add in the dill and 1 tbsp lime juice.

- Add the shallots into the pan with the oil and cook for 5 minutes, stirring often, until soft and translucent.

- Add in the tomatoes, tomato paste, sugar, spices, 1 tsp lime zest, and a sprinkle of salt and pepper then 100ml water. Bring the sauce to a gentle simmer and cook for 5 minutes.

- Add the sweet potato to the sauce. Cover with a lid and cook for a further 15 minutes.

- Meanwhile, place the salmon fillets on a lined tray and cook in the oven for 15 minutes.

- Serve the sweet potato mix in a bowl and place a salmon fillet on top. Drizzle some of the garlic and chilli oil and serve with some lime wedges.