Lupin Flake Crusted Salmon with Mashed Sweet Potatoes & Kai Choy
  • Prep time: 30 minutes
  • Calories: 590
In this recipe you will use a WA signature ingredient – Lupin flakes. Lupins are rich in protein and are the world’s richest natural source of protein (40%) and fibre (37%). They are easily digestible, cholesterol free and are naturally gluten free. In this recipe you will use them in a similar fashion to panko, but the result is an entirely different taste that goes wonderfully with salmon.
Ingredients
  • 2 Salmon Fillets (Skinless)
  • 400 Grams of Sweet Potato (Small)
  • 3 Garlic Clove
  • 0.5 Bunch of Kai Choy
  • 2 Spring Onion
  • 4 Tablespoons of YPI Mirin-Miso Paste
  • 20 Grams of Soy Sauce (GF)
  • 1 Ginger
  • 1 Teaspoons of White Sesame Seeds
  • 0.25 Cups of Lupin Flakes
Recipe

Prepare Ingredients:

Wash the fresh produce. Heat a medium pot of salted water to boiling. Peel and mince the garlic and ginger. Remove and discard the stems of the kai choy; roughly chop the leaves. Thinly slice the spring onion, separating the white bottoms and green tops. Peel and dice the sweet potatoes, about 1-2 cm.

Marinate Salmon & Make Miso Mixture:

Pat dry salmon with paper towel. Place the salmon on a small plate and top with half of the soy sauce. Let stand to marinate as you continue cooking. In a small bowl, mix the mirin-miso paste and remaining soy sauce; whisk until smooth.

Cook Potatoes:

Add the sweet potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes thoroughly and return to the pot. Add the mirin-miso mixture. Using a masher (or fork), smash the potatoes. Add the white parts of the spring onion and a pinch of the green parts of the spring onion. Stir to combine and season with salt and pepper to taste. Set aside in a warm place.

Cook Salmon:

Place the lupin flakes onto a plate. Remove the salmon from the marinade (letting the excess drip off), then thoroughly coat 1 side of each marinated salmon fillet with the lupin flakes. In a medium non-stick pan, heat olive oil on medium-high until hot. Add the salmon to pan, crusted side down first. Cook 3 to 4 minutes per side, or until the lupin flakes are browned and crispy and cooked to your desired degree of doneness. Transfer to a plate and set aside. Wipe out the pan.

Cook Greens:

In the same pan, heat olive oil on medium-high until hot. Add the garlic and ginger; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kai choy and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted then remove from heat.

You Plate It:

Divide the smashed potatoes and kai choy between plates. Top with a piece of salmon. Garnish with the sesame seeds and remaining green parts of the spring onion. Enjoy!