Sweet Talk Recipes

Lunch

Honey Mustard Baked Salmon with Sweet Potatoes

Ingredients (4 servings)

2 – 3 small sweet potato, peeled and sliced thickly (400 g)

2 small onions, peeled and cubed (200 g)

1 – 2 cloves garlic, chopped finely

10 ml oil, olive or canola (2 teaspoons)

20 ml honey (4 teaspoons)

7.5 ml mustard powder (1½ teaspoons)

1 sprig fresh rosemary, leaves chopped

500 g fresh salmon steaks or fillets

How to make it

Preheat the oven to 180º C.
In the microwave, cook the sweet potatoes, onions and garlic in boiling water for 10 –15 minutes, and drain. Alternatively, cook in a saucepan on the stove.
Place the oil in an ovenproof dish that is large enough for the sweet potato and onions, and heat for a few minutes in the oven.
Place the cooked sweet potatoes and onion in the ovenproof dish and toss lightly to cover with the oil. Bake for 10 –15 minutes.
Meanwhile, mix the honey, mustard powder and rosemary in a cup and microwave for 15 seconds on high to melt the honey, or place the cup into a bowl of boiling water until the honey has melted.
Spread most of the honey, mustard and rosemary mixture over the fish fillets, but reserve a little for serving.
Spray a cooling rack with non-stick cooking spray and suspend it over the sweet potato and onion dish.
Place the fish directly onto the cooling rack, suspended over the dish of sweet potatoes and onion, so that the fish juices can drip onto the sweet potatoes.
Bake the fish and sweet potato for 10 –15 minutes.
Spread the rest of the honey and mustard mixture on the fish and serve with lots of cooked vegetables.

Cooked, deep orange sweet potato, which can be mistaken for butternut,

goes well with salmon.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).