Baked Sweet Potatoes with Salmon and Spinach
Baked sweet potatoes with a creamy salmon, spinach & blue cheese filling, topped with a refreshing herby yoghurt dip. Ideal for a delicious and nutritious lunch or dinner.
Ingredients
Sweet Potatoes:
Salmon:
Spinach in cream sauce:
Herb yoghurt dip:
Preparation
Step 1
700 g sweet potatoes – 1 tbsp rapeseed oil – 1 pinch salt – 250 g salmon fillet – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tsp freshly ground black pepper
Wash, dry and halve the sweet potatoes. Brush them with oil and sprinkle with salt. Place in a hot air fryer and bake at 200 °C for 30 minutes. Cut the salmon into larger cubes. Add the Kikkoman Lemon Ponzu and pepper, mix and set aside to marinate.
Step 2
1 tbsp olive oil – ½ tbsp butter – 1 small onion, chopped – 1 large garlic clove, chopped – 150 g baby spinach – 130 ml whipping cream (30%) – 30 g blue cheese – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp nutmeg – ¼ tsp freshly ground black pepper
Heat the olive oil and butter in a pan, add the onion and garlic. Sauté until soft, then add the spinach, cream and crumbled cheese. Cook until the sauce thickens, then add the Kikkoman Soy Sauce and spices. Hollow out the flesh of the baked sweet potatoes, leaving a 2 cm border, and add the pulp to the spinach. Add the spinach and salmon from step 1 to the sweet potatoes. Place the stuffed sweet potatoes in a hot air fryer and bake for 5 minutes.
Step 3
120 g Greek yoghurt – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tsp honey – 2 tbsp parsley, chopped – 2 tbsp chives, chopped – ¼ tsp freshly ground black pepper
Mix the yoghurt with the Kikkoman Lemon Ponzu, honey, herbs and pepper. Place the stuffed sweet potatoes on a plate and drizzle with the dip.
Tip:
The sweet potatoes can also be baked in the oven.
Instead of sweet potatoes, you can also use normal potatoes or butternut squash.
Recipe-ID: 1463
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
700 g sweet potatoes – 1 tbsp rapeseed oil – 1 pinch salt – 250 g salmon fillet – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tsp freshly ground black pepper
Wash, dry and halve the sweet potatoes. Brush them with oil and sprinkle with salt. Place in a hot air fryer and bake at 200 °C for 30 minutes. Cut the salmon into larger cubes. Add the Kikkoman Lemon Ponzu and pepper, mix and set aside to marinate.
1 tbsp olive oil – ½ tbsp butter – 1 small onion, chopped – 1 large garlic clove, chopped – 150 g baby spinach – 130 ml whipping cream (30%) – 30 g blue cheese – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp nutmeg – ¼ tsp freshly ground black pepper
Heat the olive oil and butter in a pan, add the onion and garlic. Sauté until soft, then add the spinach, cream and crumbled cheese. Cook until the sauce thickens, then add the Kikkoman Soy Sauce and spices. Hollow out the flesh of the baked sweet potatoes, leaving a 2 cm border, and add the pulp to the spinach. Add the spinach and salmon from step 1 to the sweet potatoes. Place the stuffed sweet potatoes in a hot air fryer and bake for 5 minutes.
120 g Greek yoghurt – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tsp honey – 2 tbsp parsley, chopped – 2 tbsp chives, chopped – ¼ tsp freshly ground black pepper
Mix the yoghurt with the Kikkoman Lemon Ponzu, honey, herbs and pepper. Place the stuffed sweet potatoes on a plate and drizzle with the dip.
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