Chargrilled Salmon on Sweet Potato

4 cutlets of fresh salmon

2 large red sweet potatoes

1 red onion, peeled and sliced

1/2 yellow pepper, deseeded and sliced

1/2 red pepper, deseeded and sliced

1/2 green pepper, deseeded and sliced

Butter or coconut oil for cooking

Peel the sweet potato, chop into pieces, place in filtered water, bring to the boil and simmer until potato is soft. Drain. Add 1 Tbs butter and mash.

In a fry pan melt 1 Tbs butter, add 1 tsp Rapadura sugar or organic raw sugar and mix; add onion and peppers and cook until vegetables are limp.

Heat an iron skillet (BBQ is best), place the salmon on the hot skillet, grind some sea salt onto the top, cook for approx 5 minutes then turn the salmon once; cook for a further 2 minutes.

Put the sweet potato on a plate and spread it out. Place the cooked salmon on the sweet potato bed then top with the onion and pepper mix.

Serve with salad.

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Chargrilled Salmon on Sweet Potato