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🍽️ Salmon with Sweet Potato Rounds and Pan Vegetables

520 kcal · 30 min · 4 servings

Ingredients

• 800 g sweet potatoes (2 sweet potatoes)
• 1 clove of garlic
• 20 g ginger (1 piece)
• 10 g turmeric (1 piece of 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. herbs de Provence)
• 300 ml cooking cream
• 1 tsp cornstarch
• 100 g cashew nuts
• 100 g mango pulp
• 50 g raspberries
• 0.5 lime (juice)
• 500 g salmon fillet (4 salmon fillets of 125 g each)

Instructions

1. 1. Peel the sweet potatoes and wash them thoroughly.
2. 2. Place the sweet potatoes in a pot with a little water.
3. 3. Cook them over medium heat for about 25 minutes.
4. 4. Remove the sweet potatoes from the pot.
5. 5. Peel the still warm sweet potatoes.
6. 6. Set the peeled sweet potatoes aside.
7. 7. Let the sweet potatoes steam dry.
8. 8. Meanwhile, peel the garlic.
9. 9. Peel the ginger.
10. 10. Peel the turmeric root.
11. 11. Put the garlic, chili, ginger, turmeric, and eggs into a food processor.
12. 12. Chop the ingredients in the food processor.
13. 13. Mash the sweet potatoes into a puree.
14. 14. Mix the sweet potato puree with the garlic mixture.
15. 15. Season the mixture with salt.
16. 16. Season the mixture with pepper.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Finely chop the parsley.
20. 20. Set the sweet potato mixture aside.
21. 21. Mix the chopped parsley into the sweet potato mixture.
22. 22. Shape the sweet potato mixture into a roll.
23. 23. Cut the roll into slices 1 to 2 cm thick.
24. 24. Heat 1 tablespoon of olive oil in a large pan.
25. 25. Fry the sweet potato slices over medium heat.
26. 26. Fry the sweet potato slices for 3 to 5 minutes on one side.
27. 27. Turn the sweet potato slices.
28. 28. Fry the sweet potato slices for another 3 to 5 minutes on the other side.
29. 29. Remove the sweet potato rounds from the pan.
30. 30. Preheat the oven to 100 °C.
31. 31. Set the convection fan to 80 °C.
32. 32. Set the gas level to the lowest setting.
33. 33. Keep the sweet potato rounds warm in the preheated oven.
34. 34. Peel the zucchini.
35. 35. Wash the zucchini.
36. 36. Cut the zucchini into pieces.
37. 37. Peel the carrots.
38. 38. Wash the carrots.
39. 39. Cut the carrots into pieces.
40. 40. Wash the mushrooms.
41. 41. Cut the mushrooms into pieces.
42. 42. Wash the broccoli.
43. 43. Cut the broccoli into pieces.
44. 44. Wash the Brussels sprouts.
45. 45. Cut the Brussels sprouts into pieces.
46. 46. Peel the onions.
47. 47. Cut the onions into rings.
48. 48. Add 1 tablespoon of oil to the pan.
49. 49. Fry the vegetables over medium heat.
50. 50. Stir the vegetables while frying.
51. 51. Fry the vegetables for 5 to 7 minutes.
52. 52. Add the herbs to the vegetables.
53. 53. Mix the cooking cream with the cornstarch.
54. 54. Pour the cream mixture over the vegetables.
55. 55. Let the sauce thicken.
56. 56. Season the vegetables with salt.
57. 57. Season the vegetables with pepper.
58. 58. Add the cashew nuts to the vegetables.
59. 59. Finely dice the mango flesh.
60. 60. Pick over the raspberries.
61. 61. Wash the raspberries.
62. 62. Put the mango and raspberries into a bowl.
63. 63. Add lime juice to the mango-raspberry mixture.
64. 64. Mix the mango-raspberry mixture.
65. 65. Set the mango-raspberry mixture aside.
66. 66. Rinse the salmon fillets.
67. 67. Pat the salmon fillets dry.
68. 68. Heat the remaining olive oil in another pan.
69. 69. Fry the salmon fillets over medium heat.
70. 70. Fry the salmon fillets for 3 to 5 minutes on one side.
71. 71. Turn the salmon fillets.
72. 72. Fry the salmon fillets for another 3 to 5 minutes on the other side.
73. 73. Divide the pan vegetables among the plates.
74. 74. Place the sweet potato rounds on the vegetables.
75. 75. Place the salmon fillets on the sweet potato rounds.
76. 76. Top the dish with the mango-raspberry mixture.
77. 77. Serve the dish.

Nutrition per serving

• kcal: 520
• Protein: 35 g · Fett/Fat: 25 g · Carbs: 40 g