Sweet Potato Salmon Melts

• Gluten free

• Seafood

  • 1 14 ounce can Salmon, wild caught good quality

• Produce

  • 2 Celery stalks
  • 3 Garlic cloves
  • 2 Green onions
  • 1 Red bell pepper, medium
  • 3 Sweet potatoes, large

• Condiments

  • 1 tbsp Dijon mustard
  • 3 dashes Hot sauce
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Salt
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 1 tbsp Grapeseed oil

• Dairy

  • 1/2 cup White cheddar cheese

Found on robustrecipes.com

Description

Ingredients

• 3 large sweet potatoes, scrubbed and washed (organic is best, if possible)
• 1 tablespoon grapeseed oil
• salt
• 1 14 ounce can wild caught, good quality salmon (can sub tuna)
• ¼ cup mayonnaise (I use vegan soy-free mayonnaise)
• 1 tablespoon Dijon mustard
• Few dashes hot sauce (optional)
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• 3 to 4 garlic cloves, minced
• 2 green onions, chopped
• 1 medium red bell pepper, minced
• 2 celery stalks, minced
• ½ cup to ¾ cup shredded white cheddar cheese (can sub whatever type of cheese you prefer)

Directions

• Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with tin foil.
• Cut the sweet potatoes in half lengthwise. Brush the exposed half with the grapeseed oil and sprinkle with salt. Bake for 30 to 40 minutes, flipping the sweet potatoes over halfway through. The sweet potatoes should be fork-tender in the thickest part.
• Once the sweet potatoes are cooked remove them from the oven and allow them to cool until you can handle them. Use a spoon to scoop out some of the sweet potato meat, leaving about 1 inch of sweet potato meat behind (see photo). Reserve the scooped-out sweet potato meat for another meal.
• While the sweet potatoes are baking mix up your salmon salad. Drain the liquid from the salmon. Add the salmon to a large mixing bowl. Use a fork to break up any large clumps. Stir in the mayonnaise, mustard, hot sauce and salt and black pepper, until well mixed. Gently stir in the garlic, green onions, red pepper, and celery. Set the salmon aside until the sweet potatoes are ready to stuff.
• Stuff the sweet potato cavities with the salmon mixture. Allow a little of the salmon mixture to dome on top of the sweet potato (see photo). Dont overstuff.
• Place the stuffed sweet potatoes back into the oven. Bake for 10 minutes. Top with the cheese and bake for another 5 minutes, or until the cheese is melted.
• Garnish with a sprinkle of green onions, if desired, and serve immediately.
• Store leftovers in the fridge for up to 4 days. Reheat in the microwave or oven.