Of the kumara varieties, yellow makes a lovely creamy mash. Roasting it adds a delightful flavour and brings out the sweetness.
A knob of butter is the perfect finishing touch. Don’t forget to remove any pin bones from the salmon. It’s delicious with skin on or off, either way is fine.
KUMARA MASH, SALMON & GREENSServes 4
3 yellow kumara, peeled1 Tbsp olive oil1 Tbsp butter1 Tbsp miso paste1 clove garlic, crushed1 Tbsp grated ginger1 Tbsp oyster sauce2 Tbsp water1 Tbsp orange zest4 x 120g pieces salmon, boned removed3 heads bok choy, sliced lengthways
1. Preheat an oven to 180C.
2. Place the peeled kumara on a lined baking dish, drizzle with the oil and bake for 25 minutes or until completely soft. Remove and puree with the butter.
3. In a small bowl, combine the miso, garlic, ginger, oyster sauce, water and orange zest.
4. Place the salmon into a lined baking dish and smother with the marinade. Bake for 20 minutes or until golden.
5. Steam the bok choy for 4 minutes until cooked through.
6. Serve the salmon on kumara puree with a side of bok choy.
