MMMMM--------------------FOR THE SWEET POTATO------------------------- 675 g Sweet potato cubed; (1 1/2 -lb) 3 tb Half fat creme fraiche 1 tb Schwartz Cajun Seasoning 2 Leeks; finely sliced 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.
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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