Last Updated on 25/06/2020 by Adina
Chili lime salmon and sweet potato mash served with peas. A healthy, delicious, and easy to make dinner.
Chili lime salmon and sweet potato mash, a very tasty, healthy and quick meal, perfect for an evening when you don’t have much time in the kitchen but still want to have a nice meal. I just love the color combination: pink salmon with a golden crust, brightly green minted peas, and orange sweet potatoes.
What do you need to make fish with sweet potato mash?
- Without skin, about 125 g/ 4.4 oz each.
- Fresh salmon would be perfect, but frozen salmon tastes great as well.
- If using frozen salmon, defrost it in the fridge overnight, this slow method of defrosting is best for fish.
- And if searching for more salmon dishes, we also love this orange mustard salmon with dill.
- Fresh breadcrumbs are needed.
- To make the fresh breadcrumbs, remove the crust from 1-2 slices of bread (depending on their size) and process them in the food processor to obtain crumbs.
- Preferably organic and unwaxed as you will need the zest of it as well.
- Wash it with hot water and dry it well before zesting.
- Orange-fleshed sweet potatoes, not to be confused with yams, which are a completely different thing.
- If using frozen salmon, remember to defrost it in time.
- Start with the sweet potato mash as they will need slightly more time than the fish.
- Peel and cube the potatoes and cook until soft.
- While they cook, prepare the crust for the chili lime salmon.
- Make the breadcrumbs, mix with the soft butter, lime zest, chili, and roughly ground black pepper. I do that with the hand, I feel it works best.
- Cover each fish filet with some of the chili-lime mixture and press it down on each piece.
- Bake for 8 to 10 minutes until the topping is golden and the salmon is cooked through.
- However, make sure not to overcook the fish.
- While the fish is in the oven, prepare the peas.
- Cover them with boiling water from a kettle, this will speed up the cooking process.
- Cook for 3-4 minutes and refresh under cold water, so that they retain their beautiful bright color.
- Drain the soft sweet potatoes and mash them with some butter, salt, and pepper to taste. You can mash them roughly or smoother, according to your liking. I prefer them only roughly mashed.
Can I use other fish?
- You can make other sorts of fish with sweet potato mash.
- Try firm-fleshed white fish like cod, halibut, pollock or hake.
How to serve?
- Most important: serve immediately.
- The chili lime salmon is not really suitable for reheating.
- You can reheat the sweet potato mash if you have leftovers. Add a splash of milk and reheat them preferably in a small non-stick saucepan.
- The peas can also be reheated, you can even mix them with the mash leftover and reheat the two together.
- The chili lime salmon with sweet potato mash is a meal in itself, so you will not need anything else.
- However, you can serve other veggies instead of peas. Try roasted or steamed broccoli or cauliflower or French-style green beans.
- Instead of sweet potato mash, you can make regular potato mash, mashed cauliflower and potatoes, parsnip mash, roasted potato wedges, or smashed potatoes.
More fish recipes?
- 500 g/ about 1 lb sweet potatoes
- 1 organic lime
- 4 tablespoons fresh breadcrumbs
- 1 teaspoon red chili flakes, more to taste
- 3 tablespoons soft butter, divided
- roughly ground black pepper
- 4 salmon fillets without skin, about 125 g/ 4.4 oz each
- 300 g/ 10.5 oz frozen peas
- small bunch of mint
- 2-3 sprigs fresh thyme, optional
- fine salt and pepper
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Peel and cube the sweet potatoes, place in a saucepan, cover with boiling water from a kettle (to speed up things). Bring to a boil again and cook until soft.
- Meanwhile, dry the salmon fillets with kitchen paper and place them in a lightly buttered baking tin.
- Make the fresh breadcrumbs by removing the crust of 1 or 2 bread slices (depending on size) and processing them to crumbs in the food processor.
- Mix them with the zest of the lime, 2 tablespoons very soft butter, chili, roughly ground pepper. Divide this mixture between the 4 salmon filets and press it down on each piece.
- Cut the lime into wedges and arrange the wedges in the tin between the fish filets. Bake the salmon for 8 to 10 minutes until the breadcrumb mixture turns golden and the fish is cooked through. Be careful not to overcook the fish.
- In the meantime, place the peas in a small saucepan and cover with boiling water from a kettle. Add some salt, bring to a boil and cook until the peas are done about 3-4 minutes. Drain and refresh under cold water. Place in a bowl, mix in a small knob of the remaining butter and sprinkle with chopped mint.
- Drain the sweet potatoes and mash them with the remaining butter, salt and pepper to taste. Mash them roughly or finely, according to your liking. Add the finely chopped leaves of a few sprigs of thyme, if desired. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the meal
Amount Per Serving: Calories: 545Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 390mgCarbohydrates: 45gFiber: 9gSugar: 14gProtein: 35g
Nutrition information isn’t always accurate.