Ora King Salmon & Glazed Sweet Potato Recipe
Goat cheese fritters, baby gem, pomegranate seeds.
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Ingredients
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Salmon
Glazed Sweet Potatoes
Goat Cheese Fritters
Salad
Method
Preparing the Salmon
- 1
Season the Salmon
In a small bowl, mix olive oil, salt, black pepper, and lemon juice. Brush this mixture over the Ora King salmon fillets and let them marinate for about 15 minutes.
- 2
Cook the Salmon
Heat a non-stick skillet over medium-high heat. Place the marinated salmon fillets in the skillet, skin side down. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.
Making Glazed Sweet Potatoes
- 3
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into cubes. Place them in a pot, cover with water, and boil until tender, about 15 minutes.
- 4
Glaze the Sweet Potatoes
Drain the sweet potatoes and return them to the pot. Add maple syrup, butter, cinnamon, and salt. Toss to coat the sweet potatoes evenly and cook over low heat for about 5 minutes, allowing the glaze to thicken slightly.
Frying Goat Cheese Fritters
- 5
- 6
Form and Fry Fritters
Shape the goat cheese mixture into small patties. Heat oil in a frying pan over medium heat. Fry the patties for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Assembling the Salad
- 7
Prepare the Salad
In a salad bowl, combine chopped baby gem lettuce and pomegranate seeds. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss to combine.