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Preheat the oven to 180C. Line a baking tray with parchment paper or aluminum foil.
Peel and finely chop the sweet potato. In a saucepan, add the sweet potato and cover with water. Bring to the boil and cook until the sweet potato has softened and is easily pierced with a fork.
In a bowl, mix together the paprika, cayenne, Dijon mustard and half of the honey.
Season the salmon lightly with salt and pepper. Rub some of the paprika-honey mixture over the top of the salmon.
In a frying pan heat half of the olive oil over high heat.
Place the salmon skin side down in the pan and cook until the skin is crisp. Turn over and allow the top of the salmon to caramelise but not burn (approximately 1-2 minutes on each side).
Remove the salmon from the pan and transfer to the prepared baking tray. Drizzle the remaining paprika-honey mixture over the salmon and place in the oven to roast until cooked through (10-15mins).
Halve the cherry tomatoes. Peel and finely chop the red onions. Slice the basil.
Wipe down the frying pan used to caramelise the salmon and return over medium-high heat with the remaining olive oil.
Add the red onion and sautee until softened (1-2 minutes). Add the cherry tomatoes and continue to sautee until they have softened.
Mix together in a small bowl, the balsamic vinegar, apple cider vinegar, and the remaining honey.
Drain the sweet potato, return to the saucepan and mash until smooth.
Distribute the sweet potato mash among serving plates. Remove the salmon from the oven and distribute among serving plates.
When the cherry tomatoes have softened, lower the heat and stir through the vinegar-mixture. Stir through the basil.
Spoon the cherry tomato mixture over the salmon and serve.
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Colin Russell Verified
Zephorrah Lutchmaya Verified