Spiced Salmon in Passion Fruit Glaze

While the sweet potato roasts, halve the passion fruit. Using a small spoon, scoop the pulp and seeds into a small bowl.

Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

Roughly chop the coriander (stalks and all). 

In a salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for later.

Lay the salmon fillets, skin-side up, onto a lined baking tray. Pat the skin dry with kitchen paper.

Sprinkle over half the Brazillian style spice mix and season with salt and pepper. Rub the spice mix all over the fillets to coat.

Once the sweet potato is halfway through cooking, move the sweet potato tray to the middle shelf for the remaining time.

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything's roasting, heat a drizzle of oil in a small frying pan on medium heat. 

Once hot, add the remaining Brazilian style spice mix and fry until fragrant, 1 min. 

Add the passion fruit seeds, honey and water (see pantry for amount) to the pan and simmer until the sauce is sticky and thickened, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir in the butter (see pantry for amount) and half the coriander, then remove from the heat. Season with salt and pepper.

When everything's ready, add the cucumber and baby leaves to the bowl with the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!