Grilled salmon bowl


For two people

  • 2 medium sized ethically harvested wild salmon
  • 2 medium sized sweet potatoes
  • 1 large lemon
  • Pinch of chilli flakes
  • 1 avocado
  • 1 medium sized fennel (LOVE fennel with salmon)
  • Two large handfuls of kale
  • 2 garlic cloves (minced) to season the potatoes
  • 2 Tbsp of olive oil
  • To garnish (optional) edible flowers & black sesame seeds


  1. On a cutting board insert a barbecue stick in a sweet potato and then cut the potato, with a knife, in spiral direction. Note that if the potato is too hard, pinch few holes in it and microwave for about 30 seconds. This will make it easier to insert the stick.

2. Using a brush, season the potatoes with chilli, garlic and olive oil.

3. Preheat the oven to 220 C. 

4. Place the potatoes on a baking tray and cook for about 20 minutes until crispy on the outside and soft on the inside.

5. Season the salmon with lemon, salt and olive oil, add the slices of lemon, dill and  and place on another baking tray. I love dill. I think it’s perfect with salmon but you can add your favourite aromatic herb if you’re not a fan of dill.

6. place the salmon in the oven (grill mode) for about 7 minutes per side.

7. In a ziplog bag massage the kale gently some curly kale with extra virgin olive oil, pinch of salt and pepper.

8. place all the ingredients in a bowl and garnish with whatever you like, I added avocado balls and edible flowers.

Print Recipe
Savoury Kale Waffle Cones
There are plenty of Kale recipes out there, but I really wanted to make a kale recipe with-a-twist. Perfect for sharing! This recipe makes about 6-12 cones, takes 30mins to prepare and make
Prep Time 30 minutes
Prep Time 30 minutes
  1. First, combine the egg whites and light brown sugar together in a bowl and whisk until pale in colour.
  2. Add the plain flour and pinch of salt to the bowl and continue to whisk.
  3. Add the melted coconut oil and milk to the bowl.
  4. Blend the kale and pour into the mixture.
  5. Whisk all the ingredients together until a smooth consistency is achieved.
  6. Leave the mixture to set for 10 minutes.
  7. Turn your waffle cone machine on and wait until it is hot.
  8. Pour 2 tablespoons of the mixture into the centre of the cooking surface (do not spread the mixture out) and close the lid.
  9. Cook the waffle cone for 2 minutes (use a timer) .
  10. Open the machine and flip the waffle cone. Using a cornet moulder, shape the waffle cone into your desired shape. Ensure the bottom is tightly closed and the seam is completely sealed. Use the heat of the machine to help seal the cone.
  11. A tip is to make sure the waffle cone is still hot when you press it into shape; you must form it as quickly as you can.
  12. Fill the cones with your desired fillings. I used a combination of sweet potato mash, guacamole, sweet potato fries and assorted vegetables and salad leaves but the choice is totally up to you. The tutorials on how to make the fillings are shown below:
  13. You can now enjoy your savoury ice cream cones!
Recipe Notes

When storing the cones, make sure to place them in an airtight container. Ideally they should be eaten on the same day.

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