Salmon with Sweet Potato Rounds and Pan Vegetables

Name: Salmon with Sweet Potato Rounds and Pan Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 800 g sweet potatoes (2 medium); 1 Garlic clove; 20 g ginger (1 piece); 10 g Turmeric (1 root); 0.5 tsp chili powder; 2 Eggs; Salt; Pepper; 1 bunch parsley (20 g); 3 tbsp olive oil; 2 Zucchini; 2 carrots; 300 g brown mushrooms; 0.5 Broccoli (250 g); 100 g Brussels sprouts; 2 onions; 1 tsp dried herbs (e.g. Herbes de Provence); 300 ml Cooking cream; 1 tsp Cornstarch; 100 g cashews; 100 g Mango pulp; 50 g Raspberries; 0.5 lime (juice); 500 g Salmon fillet (4 fillets à 125 g)

Prep: 25min

| Servings: 4 | Cook: 20min

Der Lachs mit Süßkartoffeltalern und Pfannengemüse von Spoonsparrow ist zum Dinner mit Freunden eine besonders gute Idee!

Ingredients

800 g sweet potatoes (2 medium)
1 Garlic clove
20 g ginger (1 piece)
10 g Turmeric (1 root)
0.5 tsp chili powder
2 Eggs
Salt
Pepper
1 bunch parsley (20 g)
3 tbsp olive oil
2 Zucchini
2 carrots
300 g brown mushrooms
0.5 Broccoli (250 g)
100 g Brussels sprouts
2 onions
1 tsp dried herbs (e.g. Herbes de Provence)
300 ml Cooking cream
1 tsp Cornstarch
100 g cashews
100 g Mango pulp
50 g Raspberries
0.5 lime (juice)
500 g Salmon fillet (4 fillets à 125 g)

Instructions

1.
Peel, wash and boil sweet potatoes with a little water for about 25 minutes over medium heat. Remove, peel, set aside and steam. Meanwhile, peel garlic, ginger and turmeric. Finely chop garlic with chili, ginger, turmeric and eggs in a food processor. Mash sweet potatoes and mix with the garlic mixture. Season with salt and pepper.
2.
Wash parsley, shake dry, chop and mix into the sweet potato mash. Form a roll from the mash and cut into 1-2 cm thick slices. Heat 1 tbsp olive oil in a large pan. Fry the sweet potato rounds until golden brown on both sides for 3-5 minutes. Remove from the pan and keep warm in a preheated oven at 100 °C (fan 80 °C; gas: lowest setting).
3.
Peel, wash and cut zucchini, carrots, mushrooms, broccoli and Brussels sprouts into pieces. Peel and slice onions into rings. Add 1 tbsp oil to the pan. Fry the vegetables in the pan over medium heat while stirring for 5-7 minutes. Add herbs. Mix cooking cream with cornstarch, pour over the vegetables and thicken. Season with salt and pepper and add cashews.
4.
Meanwhile, finely dice mango pulp. Select and wash raspberries. Mix mango and raspberries with lime juice and set aside.
5.
Rinse and pat salmon fillets dry. Heat the remaining olive oil in another pan. Fry the salmon fillets for 3-5 minutes on both sides over medium heat.
6.
Arrange the pan vegetables on plates, top with sweet potato rounds and salmon, spoon over the mango-raspberry mixture and serve.