This is a cosy, hearty, wholesome, hygge salad. It has the warmth of the roasted sweet potato and salmon. Then, the crunch and freshness of the lemon and pomegranate. Plus its pretty healthy, whilst being satisfying and warm. This is exactly what we need this time of year, as my post Christmas belly is 33% cheese, 33% chocolate and 33% Baileys.
I have this with one of the nutmeg cheese curls. You might as well pop some candles on, sit on a sheep skin rug, make a fire and a grow a beard, as this is definately ‘hygge’.
The salmon pieces and the sweet potato pieces are the same size, so that it looks nice, the sweet potato and salmon cook roughly the same time and so you can shovel it into your gob easily.
Drizzle of rape seed oil
Sprig of rosemary, cut up finely
Salt and pepper
1 piece of salmon, cut into cubes
1/2 sweet potato, cut into cubes
Handful of spinach or rocket
1/2 celery stick, cut up into chunky pieces
Preheat the oven to 220 deg C.
Drizzle the bottom of an oven proof dish, with just enough oil to cover the bottom, then add the rosemary and salt and pepper. Put this in the oven for 10 minutes.
Whilst, you are waiting for the oil to heat up cut the sweet potato and salmon into cubes, roughly the same size. Then cut the celery, and bash out the pomegranate.
After ten minutes, take the pan of oil out of the oven. Place the cubes of salmon in the middle and skin side down in the oil, so that the skin goes crispy and makes a sizzling noise. The around the outside place the sweet potato, coat the sweet potato in the oil.
Cook for 30 minutes and add to the rest of the ingredients. Then add a squeeze of lemon.