Method

Place the peeled and chopped sweet potatoes in a saucepan with the milk and add enough water to just cover. Simmer until soft. Remove from the heat, strain and return to the pot.

Using a potato masher, mash until smooth, adding more milk if necessary. Season with salt and pepper.

To make the glaze, heat the orange juice, soy sauce and sugar in a saucepan until sticky. Add the orange zest and reduce slightly. Add the butter and whisk until melted.

Season the salmon and heat a non-stick pan. Place the salmon skin-side down over a medium to high heat. After about 2 minutes, turn and cook the other side for a minute or so until cooked through but still moist.

Steam the vegetables and serve immediately with the citrus glaze.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.