Teriyaki salmon with sweet potato mash
240g Salmon portion
120g Tenderstem Broccoli
300g sweet potato (1x large)
20ml Teriyaki marinade
1x spring onion, chopped
1x small red chilli, finely diced
20g unsalted butter
For the marinade
40g brown sugar
40ml light soy sauce
1 garlic clove, crushed
20g root ginger, finely diced
1 tsp cornflour
1 tsp rice wine vinegar
Step 1: Making the teriyaki marinade – Pour 200 ml water into a saucepan, add the sugar, soy sauce, garlic and ginger. Cook for 5 minutes until the sugar has dissolved. Add the cornflour and rice wine vinegar. Whisk again and set aside.
Step 2: Marinade the salmon in the teriyaki sauce for at least 1 hour prior to cooking.
Step 3: Finely chop the chilli and spring onion for garnish.
Step 4: Plug in and switch on the air fryer at the mains power supply. Choose the combi-convection option, and set the temperature to 180°C.
Step 6: Place the sweet potato in the fryer compartment and cook for 40 minutes.
Step 7: Change the setting to air fryer, set the temperature to 180°C. Place the marinated salmon fillet in the compartment with the sweet potato. Cook for 4 minutes.
Step 8: Remove the sweet potato. Coat the tenderstem broccoli in the soy sauce, place the broccoli in the fryer, and cook for a further 4 minutes.
Step 9: Whilst the salmon and broccoli cook, slice the cooked sweet potato and turn out the cooked flesh into a bowl. Add the butter, mash together using a spatula. Season to taste.
Step 10: Finely chop the chilli and spring onion for garnish.