Salmon Mornay With Sweet Potato Topping

Ingredients:

• One tin of pink salmon
• One tin of red  salmon
• 5 spring onions - greens only if fructose issue
• 2 garlic cloves
• 2 grated zucchinis
• 1/2 celery stick cut up
• 1/2 teaspoon of black pepper
• 1 desertspn of coconut oil. If oil is out use a glass of coconut water.
• 2 flat teaspoons of Japanese Curry Powder
• 2 teaspoons of arrowroot flour. 
• 1/2 cup of almond milk.
• Nigella seeds to sprinkle on top.
• 3 sweet potato or 1/4 jap pumpkin if preferred
• Garnish with di 
• love

Directions:

Sweet potato peel, cut, steam , drain and set aside

2 tins of fish open and remove the little bones and set aside in a bowl.

Cut spring onion and crush the garlic and place in fry pan with the olive oil and stir on medium heat til lightly browned.

In a glass add the coconut oil/ or coconut water, japanese curry powder, almond milk. ( salmon milk would not be needed if coconut water, pepper and arrowroot and stir. Tip onto spring onion mix in fry pan and stir through.

Add the grated zucchini and the celery and stir through til zucchini is cooked.

Add the fish and stir through until flavours have cooked through. 

Pour into casserole dish.

Mash the sweet potato. I do this with a little water or nothing else. Some people if they want a creamier mash will do this with butter/ Nuttelex or rice milk. 

I sprinkle with nigella however for other family member I put grated mozzarella on it. Depends on your families individual eating plans.

Cook for 30 minutes without a lid on 180 degrees cells.

Serve with a garnish of dill and some blanched broccolini.