Sweet Potato-Polenta Sticks with Cajun Salmon


1. Preheat oven to 200° C standard / 180° C convection. To make the pepper-cashew dip, slice the pepper in half, remove the core and seeds, wash the pepper and tomatoes, and cut the pepper into pieces. Peel and finely chop the garlic. Wash the thyme leaves. Combine 1/2 tbsp. oil, pepper, tomato and thyme, season with salt and pepper, and place into a small baking dish. Bake in preheated oven for 15-20 minutes.

2. To make the sweet potato-polenta sticks, wash the sweet potatoes, peel them and slice them into sticks. Beat the egg with salt and pepper and place into a deep bowl. In a blender, mix the polenta until fine, combine with the panko, and place together into another deep bowl. First dip the sweet potato sticks into the beaten egg and then into the panko-polenta mixture.

3. To make the Cajun salmon, wash the salmon, pat it dry, drizzle with lemon juice and sprinkle the Cajun seasoning on top. Heat two tablespoons of oil in a pan, sear the salmon on both sides, place it into a casserole dish or on a small baking sheet, and cook to doneness for around 10 minutes.

4. In the remaining oil, fry the breaded sweet potatoes on all sides until golden brown. Add cashews and ajvar to the dip, puree until coarse, and season with salt, pepper and chili.

5. Plate the Cajun salmon with the sweet potato-polenta sticks and the pepper-cashew dip and serve.

Our tip: Guacamole or the avocado dip from the recipe for crispy sweet potato skins both go well with this dish.