| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Schwartz, Schwartz1 | 4 | Servings | |
INGREDIENTS
| 4 | 100 g, 4 oz salmon | |
| fillets | ||
| 2 | t | Schwartz Cajun Seasoning |
| 675 | g | Sweet potato cubed, 1 1/2 |
| lb | ||
| 3 | T | Half fat creme fraiche |
| 1 | T | Schwartz Cajun Seasoning |
| 2 | Leeks, finely sliced |
INSTRUCTIONS
Pre-heat the oven to 200C, 400F, Gas Mark 6. Place the salmon on a baking sheet and sprinkle the Cajun Seasoning over both sides. Bake for 15-20 minutes Meanwhile, place the sweet potato in a large pan of boiling salted water and cook until tender. Drain. Mash well and stir in the Creme Fraiche and Cajun Seasoning. Blanch the leeks until softened and drain. Place the sweet potato on the plate, scatter over the leeks and top with the salmon. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 11.7mg
Sodium: 37.5mg
Potassium: 351.9mg
Carbohydrates: 32.4g
Fiber: 3.8g
Sugar: 8.5g
Protein: 3.1g