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Salmon Roses

This is great on the go as you can eat it cold, the salmon is high in protein giving you sustained energy. The anti-inflammatory properties in the fish, lemon, sesame seeds, nutmeg, and garlic and the anti-oxidants in the garlic, nutmeg, and sesame seeds are a good way to reduce pain!

6 slices salmon snakes

(Ask the fishmonger to slice the salmon fillet horizontally)

1/3 cup honey

3 cloves garlic minced

½ lemon squeezed

Dash of nutmeg

Sesame seeds

Method:

Prepare muffin tins to place the salmon, twirl each slice of salmon from the centre around until you have created a rose and place it in the muffin tin, repeating for each slice separately. In a bowl combine the honey, garlic, lemon juice, and nutmeg, after mixing well pour a little over each salmon rose using up the mixture, then sprinkle some sesame seeds on each salmon rose and place in the fridge for half an hour (if you have the time.)

Preheat the oven to 180 degrees and place the salmon in the oven for half an hour and remove to cool. I serve this fish cold from the fridge. It’s easy to remove from the tin once it’s been in the fridge.


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