Lupin Flake Crusted Salmon with Mashed Sweet Potatoes & Kai Choy
- Prep time: 30 minutes
- Calories: 590
- 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
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!