This is one of my son’s favourite meals, and at his request I cooked salmon for dinner last night. The recipe below will serve 3 people, so increase quantities to serve more people.
- 3 pieces of fresh wild salmon (approx 20cm in length and 6cm in width)
- olive oil
- 1 whole kumara, skin on and cleaned, cut into chunks
- vegetables to serve (I used broccoli, cauliflower and carrot)
- Salt and pepper
Scrub the kumara and cut into thick chunks and toss through some olive oil, salt and pepper. Spread onto a baking tray, covered with tin foil and cook at 200 degrees celcius for approximately 20 minutes. Chop your vegetables and put them into a small amount of water in a saucepan with the lid on, ready to cook while the salmon is resting.
Bring a non-stick frying pan to a medium heat, place 1/2 a tsp of olive oil in the pan and brush to coat the bottom or use a paper towel to spread it around, taking care not to burn your fingers! Rub a little salt into the skin of the salmon and place into the frying pan, skin side down. Cook for 5 minutes and gently turn over, cooking for a further 5 minutes. Rest the salmon skin side down for 5 minutes before serving.
Turn the vegetables onto a high heat and bring to the boil, cooking for 2-3 minutes, they should still be a little crunchy when you remove them from the water.
Serve and enjoy!