Smokin’ Mexican Salmon with Kumara and Tomato Salsa

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using). Using a fork, pierce kumara and place on prepared tray. Bake in oven for about 30 minutes, until very tender
2. Pat salmon dry and remove any remaining scales or pin bones. Cut into 2-3 pieces and place on a plate. Drizzle with oil and season with salt. Evenly sprinkle over smokin’ Mexican rub and set aside to marinate.
3. Halve cherry tomatoes; finely dice onion; thinly slice spinach. Add all to medium bowl along with lime juice and olive oil, toss, season and set aside.
4. When kumara have 5 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.
5. Set salmon aside to rest for 2-3 minutes. While salmon rests, use a sharp knife to make a shallow cut through the middle of the cooked kumara lengthways. Push the ends of the kumara together so the spilt opens slightly. Season and set aside. Chop chives.
6. To serve, divide chipotle chutney between plates and smooth out. Top with salmon and salsa and serve baby kumara beside salmon. Dollop sour cream over kumara and sprinkle with chives.