Sweet potato, leek & mushroom braised in creamy coconut lime sauce and pan-fried salmon

Serves 4

Ingredients

 

4 x 120g fillets of salmon, skin on, pin boned

400g sweet potato, peeled, 2 cm dice, cooked until tender, about 10 minutes.

1 big leek, white only, washed and thinly sliced

400g mushrooms, sliced

1 (270ml) can ayam coconut milk

1 tsp onion powder, you can leave out if you prefer, may need some extra salt and pepper though

½ tsp garlic powder

Juice of ½ a lime

1 tbsp tapioca flour

1 tbsp coconut oil/ghee

2 tbsp chopped parsley for garnish

Method

In a large pot heat the oil then add your leek and mushroom, cook 3 minutes until some of the liquid has come out. Sprinkle over the flour and stir in, then add you coconut milk, lime and garlic/onion powder. Add your coconut milk and add a can’s worth of water. Simmer for 5-7 minutes until leek is tender, add your cooked sweet potato, add some salt and pepper to taste. While that is simmering, in a pan add a little oil and season both sides of the salmon with salt. Cook skin side down for 3 minutes then turn over and cook another 3 minutes or so, salmon should still be a little pink in the middle. Spoon your veg on a plate then top with your salmon and parsley.