Soy-ginger salmon with spiced sweet potato mash

Tired of the usual pan-fried salmon with dill, parsley, or lemon butter, I went Asian this time with a ginger and soy sauce marinade.

Ingredients for the marinade

low-sodium soy sauce 
organic honey
minced garlic
3 garlic cloves
freshly grated ginger
juice of half a lemon

Other ingredients

organic salmon fillets
2 sweet potatoes
ground cinnamon
ground tumeric
ground paprika
organic baby spinach

Preparation

Make the marinade by combining all the ingredients together. Pour over the salmon fillets and leave to marinate in the fridge for 30 minutes.

Making the mash

1. While marinating the salmon, wash, peel, and chop the sweet potatoes into chunky slices.
2. Roast the sweet potatoes in a casserole pan with some water and lid on till soft.
3. Season with cinnamon, tumeric, and paprika, and mash. Set aside.

Making the salmon and spinach

1. Heat the boiler or grill pan.
2. Grill the salmon skin-side down for 5-6 minutes. Grill the other side for 4 minutes or until cooked through.
3. Set aside.
4. In the same pan, wilt the spinach with the left-over marinade.
5. Serve the salmon on a bed of sweet potato mash and baby spinach on the side. Spoon any sauce over salmon and sprinkle with toasted white sesame.