Chargrilled Salmon on Sweet Potato
Ingredients
4 cutlets of fresh salmonSea Salt
2 large red sweet potatoes
1 red onion, peeled and sliced
½ yellow pepper, deseeded and sliced
½ red pepper, deseeded and sliced
½ green pepper, deseeded and sliced
Butter
Method
- Peel the sweet potato, chop into pieces, place in filtered water, bring to the boil and simmer until potato is soft. Drain. Add 1 Tbs butter and mash.
- In a fry pan melt 1 Tbs butter, add 1 tsp Rapadura sugar or organic raw sugar and mix; add onion and peppers and cook until vegetables are limp.
- Heat an iron skillet (BBQ is best), place the salmon on the hot skillet, grind some sea salt onto the top, cook for approx 5 minutes then turn the salmon once; cook for a further 2 minutes.
- Put the sweet potato on a plate and spread it out. Place the cooked salmon on the sweet potato bed then top with the onion and pepper mix. Serve with salad.



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