Recipe: Madeleine Shaw’s Asian Style Salmon

Madeleine Shaw, recipe, Asian SalmonServes 1 – 2


2 fillets salmon

1 large sweet potato

300g green beans

1/2 avocado

2 spring onions

1 lime

1/2 fresh red chilli

1 tsp. fresh grated ginger

2 tbsp. sesame seeds

1 tsp. dijon mustard

2 tbsp. tamari

1 tbsp. avocado oil

1 tbsp. coconut oil

1 tbsp. extra virgin olive oil

Maldon salt and fresh pepper


  1. The night before, prepare the marinade by whisking the tamari, coconut oil, ginger, and mustard in a shallow dish.
  2. Dunk the salmon fillets in the marinade and coat thoroughly, then cover, refrigerate and leave overnight.
  3. Preheat the oven to 180-degree celsius.
  4. Cut the sweet potato into wedges. Drizzle with avocado oil and sprinkle sea salt all over.
  5. Roast in the oven for 30 minutes.
  6. Wrap the salmon fillets in foil and bake in the oven for 15 minutes with the sweet potato.
  7. Cook until the wedges are soft and the salmon is just cooked through.
  8. Steam the beans for 5 minutes. Toss with extra virgin oil, salt and pepper.
  9. Finely chop the chilli and spring onions and then scatter with sesame seeds over the salmon fillets, adding a generous squeeze of lime.
  10. Slice the avocado.
  11. Serve the salmon fillets with the sliced avocado, sweet potato wedges and green beans.

Buy Madeleine Shaw’s ‘Ready Steady Glow’ here.