Sweet Potato Salmon Hash

Yield: 4 servings

2 sweet potatoes

3 tbsp coconut oil, melted

1 leek, thinly sliced

1 fennel bulb, thinly sliced, fronds reserved

4 large brown mushrooms, thinly sliced

2 cloves garlic, minced

3/4-lb fillet wild sockeye salmon, skin on

1/2 small radicchio, thinly sliced into shreds

salt and pepper

zest of 1 lemon

2 tbsp chives, chopped

3 tbsp parsley, chopped

to serve: chopped fennel fronds, lemon juice

1. Start by steaming the sweet potatoes. Peel and chop into chunks, and steam for 15 to 20 minutes until tender (but not mushy). Place into a large bowl and mash.

2. In a large sauté pan, heat 2 tablespoons of the coconut oil. Add the leek, fennel and mushrooms. Sauté for 5 minutes until softened and lightly colored.

3. Add the garlic and sauté for a further minute.

4. Meanwhile, broil the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.

5. Add the cooked leek mixture, together with the radicchio, salt, and lemon zest to the mashed sweet potato. Mix to combine with a fork.

6. Remove the skin from the salmon, break the flesh into large pieces, and gently fold into the mixture, along with the chives and parsley. Be gentle to not break up the salmon too much.

7. Wipe out the sauté pan with a piece of absorbent paper, and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.

8. To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.

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