Grilled Salmon and Sweet Potato

I’ve been living in France for just over 3 years and because I wasn’t

able to work I immersed myself into the French culture and

language, which in turn helped me appreciate the local culinary

delights. I make a point of always choosing the local dish/plat du jour

of every place that I visit. I also have a very sweet tooth so strength

is needed when walking past a patisserie.

I love fashion, being creative, DIY and health so when I have free

time that is what you will ‘find’ me doing.

Having an energetic 18 month old child doesn’t always leave me lots

of time to cook so my meals are always simple, fresh and

wholesome.

I purchase all my fresh produce from the market every few days and

a fresh baguette daily! ‘When in France...’

Grilled Sesame Salmon & Sweet potato wedges:

2-4 fillets of Salmon, already portioned

A mix of black & white sesames

sesame oil

Garlic, crushed

olive oil

2 lemons

Soya sauce

Butter

Salt & Pepper

2-3 Sweet potatoes

1 sprig fresh Coriander

1 bag Rocket

1 Avocado

Method

1. Marinate the salmon in squeezed lemon, soya sauce, a dash of sesame oil, crushed garlic, salt & pepper and leave in the fridge for 15 minutes

2.Peel and cut the potatoes in wedges. Coat in a sauce of olive oil, garlic, coriander, salt & pepper

3. Wedges can be cooked in the oven at 160-180 degrees. Watch carefully.

4. Coat the top of each piece of salmon with sesames

5. Melt the butter in a pan and lightly fry each portion of salmon on adequate heat, key is to get a crispy skin and finish.

6. A light lemon butter sauce can be made in the same pan the salmon has been cooked in-melt 2 tbsp of butter, squeeze half a lemon, add salt & pepper and reduce

* serve with a fresh rocket & avocado salad

Vegan Cheesecake Bites:

1 C pitted dates, soaked in warm water and then drained

1 C almonds

1.5 C Cashew nuts, soak in warm water for an hour & then drain

1 large lemon, squeezed

1/3 C coconut oil

1 C coconut milk/cream

125ml honey/syrup

Method:

Add dates to a food processor and blend until rough, not smooth. Set aside

▪

Next add the almonds and blend until fine. Add back the dates

and blend until a dough has formed. If too wet add more

almonds and if too dry add more dates.

▪

Lightly grease a standard muffin tin and line each with wax

paper-easier to remove the cakes once they have set

▪

Add about 1 Tbsp of the crust mix to each muffin space. Set in

freezer to firm

▪

Add the soaked cashews, lemon; melted coconut oil, coconut

cream & honey to a blender and mix until smooth. Add more

coconut cream if needed

▪

Divide the filling evenly among the muffin tins and freeze until

firm.

▪

Remove from the freezer about 10 minutes before serving

* These can be stored in the freezer for 2-3 weeks

** Optional: Fresh blueberries or 1tsp peanut butter can be added to

each muffin tin just before freezing to add another flavour