It was the beautiful Belinda’s birthday, so she deserved a treat! This dish combines all the things she loves: sweet potato, cumin, coconut and salmon. I thought it would be a challenge coming up with a dish that excludes gluten and dairy (big no no’s in her diet) but it was actually a lot easier than you would think!
The dish is made up of four components
- kaffir lime & cumin sweet potato puree
- crispy skin salmon
- topping of toasted coconut, shaved red onion, chives and lime juice
- coconut cream and cumin dressing
Ingredients (serves 2)
- 2 salmon fillets with skin on (about 200gm each)
- 1 large sweet potato
- 1 cup of coconut cream
- 2 kaffir lime leaves, thinly sliced
- 4 tsp ground cumin
- 1/2 cup of shredded coconut, toasted
- 1/4 cup chopped chives
- 1/2 a small red onion, thinly sliced with a mandolin
- 1 small lime
- 1 tbs cold pressed coconut oil
Make the components in this order:
In a small bowl, toss together the toasted coconut, chives, red onion and lime juice. In another small bowl stir 2 tsp of ground cumin with 1/2 cup of coconut cream. Leave these to the side until the salmon is ready.
Sweet Potato Puree
Peel and dice the sweet potato. Cook until soft either by steaming or boiling with a pinch of salt. Wait until the sweet potato has cooled before adding to a processor with 1/2 cup of coconut cream, 2 tsp of ground cumin and the kaffir lime leaves. Blend until smooth. Reheat the sweet potato in a saucepan right before serving.
Crispy Skin Salmon
Wash and pat dry the salmon fillets then season with salt. Heat a skillet on med-high and add the coconut oil to cover the pan. Place the salmon skin down and fry for about 5 minutes until skin is nice and crispy. Turn over and fry for another 5 minutes.
Assemble the dish with the sweet potato on the bottom then the salmon. Next top with the toasted coconut mix and the drizzle with the cumin coconut cream. Serve with a wedge of the left over lime.