Salmon with Vegie Wedges
Salmon is one of the richest sources of omega-3 fatty acids and is readily available for the body to absorb, benefiting heart health and regulating cholesterol levels. Furthermore it’s packed with DHA to assist learning and behavior. Hey, they don’t call it ‘brain food’ for nothing!
Serves 4
For chips:
- 1 medium sweet potato, washed and cut into fat chips, approximately 2cm thick
- 3 medium starchy potatoes, washed and cut into wedges
- 2 teaspoons smoked paprika
- 1 Tbls olive oil
- Generous pinch of salt
- Pepper to taste
For fish:
- 4 x 200gm fillets of fresh salmon, skin on
- 1 tsp Sumac
- Salt
- 1 Tbls olive oil
Dill dipping sauce:
- 1 Tbls dill, finely chopped
- ¾ cup of Greek yogurt
- 2 Tbls lemon juice, approximately half a lemon
- 1 clove of garlic, minced
- Salt and pepper to taste
Preparation
Chips
- Preheat oven to 180 Celsius and prepare an oven tray with baking paper.
- Combine chopped potato, sweet potato, paprika, oil, salt and pepper in a plastic bag. Give it a good shake to coat and pour onto the prepared tray. Bake until golden, approximately 35-40 minutes, turning half way. *
*Tip – If you want super crispy wedges that are light and fluffy on the inside place a small oven proof bowel of ice into the oven with the chips. The steam helps to create the perfect chip!
Fish
- While the chips are baking, prepare the fish by rubbing the salt and sumac generously onto the skin.
- Add the oil to a medium-hot pan and cook skin side down for the majority of cooking time, approximately 4-5 minutes. Flip over and cook for another 3-4 minutes. You still want it a little pink in the center as this will ensure it is tender and juicy. Set aside to rest for a few minutes while you prepare the dill sauce.
Dill sauce
- Combine all ingredients in a bowl and stir to combine.
To serve
Evenly dish up the chips and salmon fillets between 4 plates and drizzle with a little dill sauce or simply add a dollop on the side for dipping.