Using San Diego Peri Peri Sauce
PERI PERI SALMON
with Sweet Potato Wedges
2 x 125g salmon darnes
75ml Peri peri sauce
Zest of 1/2 lime
2 cloves garlic, minced
400g or 1 large sweet potato, cut into wedges
1.5 tbsp olive oil
1 tsp fennel seeds
1/4 tsp ground cinnamon
Preheat the oven to 220°C, gas mark 7.
Place the salmon, 50ml peri peri, lime zest and garlic in a wide shallow dish, turn the salmon and coat it in all the marinating ingredients. Cover with cling film and set aside in the fridge to marinade for at least 30 minutes.
Toss the wedges with the oil, fennel seeds and sprinkle with cinnamon, season and place in a single layer on a baking sheet. Bake in the oven for 30 minutes until cooked through and crispy on the outside, turning halfway through to ensure even cooking.
While the sweet potato is cooking, heat a large griddle pan over a high heat. Allow excess marinade to drip off the salmon, place two pieces on the hot griddle pan for 4-5 minutes each side until charred and cooked through.
Serve the salmon alongside the wedges and a drizzle of the remaining peri peri sauce.
Calories 525, Carbs 49.6 grams, Fat 25 grams, Protein 29.7 grams