Dale Pinnock’s Salmon Skewers with Wasabi Root Vegetable Mash

Dale Pinnock's Salmon Skewers with Wasabi Root Vegetable Mash.jpg

These salmon skewers with wasabi root vegetable mash are rich and flavoursome – easy comfort food at its best

• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1/2 teaspoon Chinese 5-spice powder
• 2 salmon fillets, skinned and cut into chunks
• 2 parsnips, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 2 teaspoons wasabi, or to taste
• sea salt
• spring onion, julienned, to serve (optional)

1 Mix the soy sauce, honey and 5-spice together. Add the salmon, stir well and allow to marinate for one hour. If using wooden or bamboo skewers, soak them for 30 minutes, so they won’t scorch in the pan or under the grill.
2 Place the parsnips and sweet potato in a pan and cover with boiling water. Simmer for about 15 minutes, or until the vegetables are soft enough to mash.
3 Mash the vegetables. Add the wasabi and season with a little salt, stir well, then set aside.
4 Thread the salmon on to skewers, roll in the marinade once more, then either fry or cook under a preheated grill, turning frequently.
5 Warm through the mash and serve the skewers on top of the mash, sprinkled with julienned spring onion, if you like. This is great with steamed greens or a side salad.

Recipe courtesy of Dale Pinnock, extracted from Anxiety & Depression. © Quadrille Publishing. 

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