Grilled Portobello & Smoked Salmon Sweet Potato Hash

2 medium Sweet Potatoes, white, diced

1 medium Sweet Potato, red, diced

1lb Smoked Wild Salmon

2 cups Corn Kernels

½ of a Green Bell Pepper, small diced

2 Tomatoes, small diced (tomato guts removed first)

1 tsp Garlic Paste

8oz Queso Fresco, crumbled

6 ea, Large Portobello Mushrooms, stems & gills removed

 

1)   Bring a large pot of salted water to a boil, add the sweet potatoes and boil until fork tender, 5-7 minutes

2)   Drain and rinse sweet potatoes under cold water

3)   Crumble salmon into a large mixing bowl and add corn, bell peppers, tomatoes, garlic paste and queso fresco

4)   Toss well to combine

5)   Add sweet potatoes to the salmon mix once cooled to at least room temperature and mix well

6)   Oil the tops and insides of the mushrooms and fill the caps with a large portion of the hash and refrigerate until ready to cook.

7)   Preheat your grill to medium-high

8)   Place stuffed mushrooms on the grill and cook until the mushrooms are tender and the cheese has melted

9)   Serve hot with Rosemary Aioli

Almond Crackle

1 Egg White

¼ cup Agave Syrup

1 tsp Sea Salt

1 tsp Cinnamon

1/8 tsp Cayenne

2 cups Raw Almonds

 

1)   Preheat oven to 325f, and line a baking sheet with parchment paper

2)   Whisk the egg whites, agave syrup, sea salt, cinnamon and cayenne until well combined

3)   Mix in the almonds and toss to thoroughly coat

4)   Pour almonds onto parchment lined baking pan and bake for 20 to 25 minutes, until almonds begin to brown

5)   Remove form oven and allow to cool

6)   Break apart once the crackle is fully cooled

7)   Store in an airtight container in the pantry until ready to use

Strawberry-Lemon Vinaigrette

½ cup Fresh Lemon Juice

½ cup Extra Virgin Olive Oil

10 ea, Strawberries, stems removed

1 tsp Dijon Mustard

Pinch of Sea Salt

¾ tsp Poppy Seeds

 

1)   Combine lemon juice, olive oil, strawberries, mustard and salt in a blender of food processor and process until smooth.

2)   Stir in poppy seeds

3)   Keep refrigerated until ready to use