As part of our Chefs focus feature we bring you a tasty recipe for Salmon, Sweet potato with Yuzu Pepper Creamy Mushroom Sauce.
This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen in Truro Cornwall, where she teaches authentic Japanese home-style cooking and children’s baking.
Salmon, Sweet potato with Yuzu Pepper Creamy Mushroom Sauce (Serves 4)
Ingredients |
Method |
4 Salmon fillets (skin on) |
1. Cook the salmon Heat the frying pan and melt 1 Tbsp the butter. Carefully turn the salmon over and cook on low heat with a lid on for 5 minutes. Remove from the frying pan and set aside. Keep the frying pan not to be washed. 2. Make the sauce Add 1 Tbsp butter and melt on medium heat. Put the garlic, onion and 1 pinch sea salt, and cook on low heat until the flavour is infused into the butter. Meanwhile, boil the pasta. 3. Season the sauce 4. Plate presentation |