2 Sweet and Sticky Salmon Skewers with Sweet Potato Chips


Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 20 mins
Post workout meal
Family friendly

Use gluten free if required*


1 fillet salmon

1 tsp garlic infused oil

0.25 lime

1 tsp ginger

1 tbsp maple syrup

1 tbsp soy sauce*

0.5 tbsp sesame seeds

200 g sweet potatoes

2 tbsp olive oil

1 sprinkle paprika


1. Debone and skin the salmon, then cut into large cubes.
2. In a bowl, mix together the garlic-infused oil, crushed ginger, maple syrup, lime juice and zest, and soy sauce. Add the salmon and allow to marinate for 10 minutes.
3. Place the wooden skewers in a bowl of water (this will help stop them burning).
4. Slide the salmon pieces onto skewers. Place in a lightly oiled roasting tray, then grill in the oven for 8 to 10 minutes until cooked through. Turn 3 times during cooking (every couple of minutes), each time basting with more marinade.
5. While the salmon cooks, toast the sesame seeds over medium-high heat for 1 to 2 minutes until golden.
6. Serve the sweet and sticky salmon skewers with a sprinkle of toasted sesame seeds.

For sweet potato chips:
1. Preheat oven to 180°C (fan 160°C/gas mark 4).
2. Peel and cut the potato into thin and long strips.
3. In a large bowl toss them roughly in olive oil (1-2 tbsp.) with paprika.
4. Lay the chips on a roasting dish and cook for 20 – 25 mins tossing every 5 minutes.

Serve and Enjoy.