Hot Honey Salmon Loaded Sweet Potato

gluten-free ⓘ

1 meals (estimated)

From a reel by Prepwithdrew — watch the original

Ingredients

• 250g baked sweet potato
• 2 cans Safe Catch pink salmon, drained
• 30g light mayo
• 30g nonfat Greek yogurt
• 10g hot honey
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Pinch of chili flakes
• Salt & pepper
• Salt & pepper
• Pickled red onions
• Thin sliced cucumber
• Green onions
• ½-1 tsp furikake seasoning
• Light hot honey drizzle

Instructions

1. Bake the sweet potato at 400°F for 1 hour or until soft, then lightly mash it in a bowl.
2. Combine the drained salmon, light mayo, Greek yogurt, hot honey, lemon juice, garlic powder, smoked paprika, chili flakes, salt, and pepper in a bowl until creamy.
3. Place the salmon mixture on top of the mashed sweet potato.
4. Garnish with pickled red onions, cucumber slices, green onions, furikake seasoning, and a drizzle of hot honey.