This is not the first time you’re seeing a salmon head here as I’ve cooked a salmon shioyaki before. The difference is that Meidi-ya now knows that we love to eat the salmon heads too and have increased the price from $1.50 for half a head to $4 for a full salmon head. Oh well….it’s still cheap.
The Grilled Salmon Head part is really easy – salt it and bake or grill it for 10-15 minutes. I used frozen broccoli here so I did grill my vegetables together with the fish with a bit of salt and sesame oil for added flavour. Came out perfect.
As for the Sweet Potato Mash, my recipe is vegan-friendly so you can cook it for your vegan or vegetarian friends.
1 sweet potato
2 tbsp almond milk (unsweetened)
1 tsp coconut oil
salt and pepper to taste
- Cut your sweet potato up into cubes and either boil or steam them until they’re soft
- If you boiled them, drain the water before mashing the sweet potato up
- Add in the almond milk and coconut oil. Continue mashing until it’s a bit more fluffy.
- Add in salt and pepper to taste.