Last week we saw an old friend.
He is someone who we used to see a lot of (I remember Freddy skinny-dipping with him in the Serpentine after a particularly exciting night out), but in the past few years, we’ve drifted apart. Not through any particular cause, just life, living in different places, different careers and so on. He had to come to a meeting near us, so stayed for a night.
I was a bit nervous. Why? Because when you haven’t seen someone for ages you do wonder if they are still the same, if the years will have changed attitudes, if the gap in time means that you actually haven’t bothered to keep in touch for a reason – or will things be just the same…
And peeps, it was a success. Same person, same jokes, same thoughts. Life had changed him a bit (marriage and parenthood do that) but he still had the same sense of humour.
And best of all, he arrived before the children were in bed. And they fell in love with him straight away. Mostly because he laughed at their jokes, and as the eldest has just got the Horrid Henry joke book and is working her way through it, the fact that he laughed at them, rather than groaned, meant instant love.
Supper was as laid back as he was. Luckily, we had lots of freezer staple aka The Saucy Fish Co products to hand. So out came some sweet potato which he sliced, whilst I prepared the lime and coconut sauce and Freddy got the fish already. So this lime coconut salmon and sweet potato bake was born. We caught up on life, the universe and everything and went to bed far too late.
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Lime Coconut Salmon and Sweet Potato Bake Recipe Video
For those of you who don’t know, The Saucy Fish Co is a UK-based company, specialising in getting sustainable, delicious fish, and combining them with the perfect sauces to create (as they say), “to hell with ‘meh’ and ‘hmm’… let’s go for ‘wow’” – which they do. You really ought to check them out – you can find their fish and fishcakes (from salmon to cod) in the frozen food sections of lots of supermarkets – and their sauces are perfect. The fish itself is great too – so if you want to just use the fish and make your own recipe – you can, as I did above. You can easily purchase them in the frozen section of Sainsbury’s .
Here is how to make this lime coconut salmon and sweet potato bake. Please do try this and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
This lime coconut salmon and sweet potato bake recipe post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, African recipes, Sierra Leonean recipes, travel plans and much more for you. Opinions as always, are my own.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Salmon and Sweet Potato Bake! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Salmon and Sweet Potato Bake
- 3 large sweet potatos thinly sliced into rounds
- 4 spring onions sliced
- 250 ml (1 cup) vegetable stock
- 250 ml (1 cup) coconut milk
- 1 tbsp mild chilli sauce
- 2 tsp fish sauce
- 0.25 tsp lime zest
- 4 salmon fillets I used The Saucy Fish Co salmon fillets
- Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6.
- Layer the sweet potato and spring onion in an oven ready casserole pot.
- Mix the vegetable stock, coconut milk, chilli, fish sauce and lime zest together and pour over the vegetables.
- Bake in the pre-heated oven for 20 mins (or until) sweet potato are tender but not quite done.
- Take them out of the oven, add the salmon fillets on top and baste them with the juices.
- Return them to the oven and bake for a further 10 mins until salmon is cooked through.
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