SALMON WITH VEGGIE STUFFED POTATO

Fish and baked Chinese sweet potato provide a balanced meal, with fish offering high-quality protein and supports  Kidney Qi while Chinese sweet potato nourishes the Spleen, supports digestion, and the greens look to support healthy Liver function.

Yields1 Serving
 1 Yellow baked potato
 4 Ounces of Salmon, (one portion)
 1 Teaspoon of oil
 1 Teaspoon of salt
 Black pepper
 ½ Teaspoon of mushroom seasoning
 Splash of wine
 Leftover greens
 1 Teaspoon of butter
1

Heat the oven to 400.

Bake a Chinese yellow yam or any yam of choice for 60 minutes.

2

Prepare the fish by placing it in a baking dish and season with salt, black pepper, mushroom seasoning, oil and wine.  

3

A few minutes before the potato is cooked, add the fish to the oven and bake for 12 minutes.

4

Reheat your leftover greens. Then remove the baked potato and slice it down the center.

5

Add the butter and leftover greens.  Place this mixture on your plate.

6

Remove the fish from the oven, plate and enjoy!

Ingredients

 1 Yellow baked potato
 4 Ounces of Salmon, (one portion)
 1 Teaspoon of oil
 1 Teaspoon of salt
 Black pepper
 ½ Teaspoon of mushroom seasoning
 Splash of wine
 Leftover greens
 1 Teaspoon of butter

Directions

1

Heat the oven to 400.

Bake a Chinese yellow yam or any yam of choice for 60 minutes.

2

Prepare the fish by placing it in a baking dish and season with salt, black pepper, mushroom seasoning, oil and wine.  

3

A few minutes before the potato is cooked, add the fish to the oven and bake for 12 minutes.

4

Reheat your leftover greens. Then remove the baked potato and slice it down the center.

5

Add the butter and leftover greens.  Place this mixture on your plate.

6

Remove the fish from the oven, plate and enjoy!

Notes

SALMON WITH VEGGIE STUFFED POTATO