Japan meets South America: recipe for colorful sweet potatoes with teriyaki salmon

Today it’s a little cross over for me.

I love to combine different influences when eating.

That always gives such a wonderful taste explosion in the mouth.

Today, my recipe consists of many individual components and is therefore, for once, not a “I get home from work and the food will be on the table in 10 minutes” dish.

But the little effort is always worth it and the best thing about it is that you even get two recipes from me that you can combine with other dishes as you like. So if that’s not “crossover”. Let yourself be inspired – because cooking is above all imagination.

Ingredients for 4 persons:

For the sweet potatoes: 4 medium-sized sweet potatoes, 150 g grated cheese to taste, olive oil, salt and pepper, 2 medium-sized tomatoes, 2 spring onions, 2 limes, some parsley, some fresh coriander, 1 chili pepper (to taste), 150 g yoghurt 3, 5 percent, 1 avocado

For the salmon: 4 pieces of salmon, 100 g each, 2 cloves of garlic, 2 thumb-sized pieces of ginger, 1 tablespoon of honey, some sesame oil, 200 ml of teriyaki sauce, salt and pepper

Preparation:

1. Preheat the oven to 180 degrees top and bottom heat. Cut the sweet potato in half lengthwise, brush with olive oil and carefully prick holes with a fork. When the oven is hot, place cut-side down on a baking sheet lined with parchment paper and bake for 25 minutes. The time may vary depending on the size of the potato. So feel free to test from time to time whether it is already soft.

2. Cut the tomatoes, spring onions and chili into small pieces and place in a bowl. Chop the parsley and cilantro and add them. Season to taste with salt, pepper, olive oil and the juice of half a lime.

3. Put the yoghurt in another bowl, grate in the zest of the other lime and season with salt and pepper as well. Halve the avocado lengthways around the stone, remove the stone, scoop out the flesh whole with a spoon, cut into 1 cm thick slices and sprinkle with lime juice to prevent browning.

4. For the salmon, cut the ginger and garlic into small cubes and mix with the honey and teriyaki sauce. Wash the salmon, pat dry, season well with salt and pepper. Heat the sesame oil in a pan and briefly sear the salmon on both sides. Then place in a casserole dish, pour over the sauce and put in the oven for 10 minutes.

5. In the meantime, the sweet potatoes can be served. To do this, place the potato halves on a plate with the cut side up, sprinkle with the cheese and squash well with the flesh of the potato in the skin. Then pour the tomato salsa over it, top with the avocado slices and top with a large blob of the yoghurt.

6. Now the salmon can be straight from the oven to the potato on the plate. Pour the sauce over and enjoy.

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