Baked Salmon and Sweet Potato Stuffed Broccoli

Instructions

1. 1

   Heat the oven to 200°C. Line a baking tray with parchment paper.

   ~10 min

2. 2

   Prick the sweet potato all over with a fork, place it on the tray and bake until a knife slides in with no resistance, about 35 to 40 minutes.

   ~40 min

   Why? Technique
3. 3

   While step 2 cooks

   While the sweet potato bakes, cut each broccoli head in half through the stem so you get 4 flat-sided halves. Trim the base so each half sits level. Cut the salmon into 2 cm pieces and season with 0.25 tsp salt and the black pepper.

   ~8 min

   Why? Technique
4. 4

   While step 2 cooks

   In a bowl, stir 1 tbsp soy sauce with 1 tsp sesame oil. Brush the broccoli halves all over with half of this mixture and set the rest aside for the filling.

   ~3 min

   Why? Technique
5. 5

   When the sweet potato is tender, set it aside until cool enough to handle, about 5 minutes, then peel off the skin. Mash the flesh in a bowl with the salmon pieces, the remaining soy sauce mixture and the remaining 0.25 tsp salt until it holds together but still has visible salmon chunks.

   ~5 min

   Why? Technique
6. 6

   Lay the broccoli halves cut side up on the tray and pack the salmon and sweet potato mash onto each one, mounding it over the florets. Drizzle with the remaining 2 tsp sesame oil.

   ~5 min

   Why?
7. 7

   Bake until the filling is firm and the tops are golden and crisp at the edges, 18 to 22 minutes. The salmon should reach 63°C in the thickest piece. Rest 5 minutes before serving.

   ~27 min

   Why? Technique