Curious Ceviche Inspired Salmon
with Tiger's Milk Inspired Dressing and Sweet Potato Salad
Peru is famous for ceviche dishes, a method of marinating fish until the acidity of the dressing 'cooks' it. Inspired by this rather clever dish, we've fried the salmon before dressing it in a dressing inspired by Tiger's Milk, made with coriander, garlic, chilli and lime, for added adventure!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Avocado
1 bunch(es)
Coriander
2 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Sesame)
1 unit(s)
Garlic Clove**
10 grams
Chipotle Paste
2 unit(s)
Salmon Fillets
(Contains: Fish)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
1 tbsp
Mayonnaise
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Add the avocado to a medium bowl.
Roughly chop the coriander (stalks and all). Zest half of the limes, then halve them. Crush the peanuts in the unopened sachet using a rolling pin.
Add the lime zest, olive oil for the dressing (see pantry for amount), half the coriander and half the peanuts to the avocado. Toss to combine and set aside.
Peel and grate the garlic (or use a garlic press).
In another medium bowl, combine the juice from the limes, the garlic, chipotle paste (see ingredients for amount) and honey (see pantry for amount).
Stir in the remaining coriander and peanuts. Season with salt and pepper. Set your dressing aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Once hot, carefully place your salmon into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Cook for 4-5 mins before turning over and cooking for 2-3 mins on the other sides. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, share the sweet potatoes between your serving bowls. Top with the avocado mixture and scatter over the rocket leaves, then lay the sea bass alongside.
Spoon the tiger's milk dressing over the sea bass and salad.
Serve with mayonnaise (see pantry) on the side to finish.
Enjoy!
