Citrus Salmon with Orange Sweet Potato Puree
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Peeled, quartered and sliced orange sweet potato
Small garlic clove
Potato cooking water
Chilled unsalted butter
Small onion cut in half, then in thirds, passing through the root
Salt, pepper, arugula leaves and cherry tomatoes
Put the potatoes and garlic to cook and preheat the oven to 200ºC.
Place the salmon on a plate and rub in the oregano, orange zest, pepper flakes and salt. Drizzle with the olive oil, spreading the seasonings evenly over each fillet.
On a baking sheet, arrange the onions and orange and lemon slices around the salmon. Drizzle with a little more oil and place in the oven, on the shelf furthest from the flame, for about 15 to 20 minutes.
Go back to the potatoes and see if you can skewer them easily. If yes, remove from heat and reserve the water.
Pass the potatoes and garlic through a sieve (it's smoother that way, but you can use a masher or fork).
Add the cooking water little by little until you reach the point of puree. Return quickly to the low heat and gradually add the butter (cutting it into cubes helps).
Remove the salmon from the oven, add the arugula and tomatoes and then serve with the puree.
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