- 4 Huon Salmon portions (Skin on)
- Pinch Sea Salt flakes
- Pinch Cracked black pepper
- 150g Canola Oil
- 2 Large sweet potato (peeled and sliced thickly)
- 1 tsp Sea Salt Flakes
- 1 tsp Pepper berries
- 1 Dill (bunch)
- 4 Bay Leaves
- 300g Baby green peas
- 1/4 cup mint leaves
- 3 Lemons
- 1 cup Cream
- 1 cup Milk
Preheat oven to 190 degrees Celsius
Sprinkle the skin of each portion with sea salt flakes and pepper.
Heat a large non-stick fry pan with a little ghee and carefully place each Huon Salmon portion into the pan skin side down and cook skin side down for 2 minutes before turning the salmon over for another 5 minutes.
Peel sweet potato and slice into wedges, placing on an oven tray before cooking in oven for approximately 15 minutes.
In a saucepan combine milk, cream and bay leaves and bring to the boil then simmer for approx. 2 minutes before removing the bay leaves and adding the peas, dill, mint, pepper and sea salt and mash.
Plate the salmon, sweet potato, pea mash on a plate and add a char grilled lemon slice to serve.