Salmon and mash is a wonderful lunch or dinner combination. Photo / Babiche Martens

Kumara Mash, Salmon & Greens Recipe

This ultra-creamy mash is a credit to yellow kumara, and just the right amount of butter

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.

Serves 4

3 yellow kumara, peeled
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp miso paste
1 clove garlic, crushed
1 Tbsp grated ginger
1 Tbsp oyster sauce
2 Tbsp water
1 Tbsp orange zest
4 x 120g pieces salmon, boned removed
3 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.

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New Zealand Herald

New Zealand Herald

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