Clean Caribbean Comfort: Roasted Sweet Potato, Jerk Salmon & Callaloo | Simple & Easy (Ep. 1) 🍠🍳🥗❤

#JerkSalmon #SweetPotato #CleanCaribbean #CaribbeanFood #HealthyCaribbean
The New Year always brings a sense of renewal, and for me, one of my goals is to eat a little cleaner and more intentionally—aiming for at least 80% of the time, while leaving the other 20% for indulging in some of my naughty but nice treats. 😊

This roasted sweet potato, jerk salmon, and Callaloo dish is the perfect balance of Caribbean comfort: full of flavour, familiar, and crafted with a bit more intention.

Of course, I’m not giving up on Caribbean food! I’ll just be roasting, grilling, and air-frying more, using less oil, and letting the herbs, spices, and cooking techniques shine through.

In this video, I’ll show you how to make:
• Sweet potatoes roasted to perfection with that caramelisation we love 🍠
• Jerk salmon packed with authentic Caribbean flavours 🐟
• Steamed Callaloo with just the right amount of coconut milk 🌿

Each of the dishes in this 5-part series is blood-sugar friendly, anti-inflammatory, and supportive for post-menopause, and general wellness without compromising on the bold Caribbean taste we all love.

If you enjoy Caribbean food that nourishes both your body and soul, this is for you. 💛

Subscribe for more "Clean Caribbean Comfort" recipes over these next five episodes. If you love them, I’ll keep posting these along with other beloved Caribbean dishes every week!

Ingredients:
For the Coconut-Roasted Sweet Potato
2 medium sweet potatoes (about 500 to 600g) – leave the skin on if organic
1½ tsp coconut oil or olive oil
2 cloves garlic (minced or chopped)
3 to 4 sprigs fresh thyme (leaves only)
½ to ¾ tsp smoked paprika (or ground pimento)
Black pepper (to taste)
Sea salt (to taste)

For the Jerk Salmon
2 to 4 salmon fillets (approx. 120 to 150g each)
1½ to 2 tbsp homemade jerk seasoning (sugar-free) – or less if using store-bought
1 tsp olive oil (or avocado oil)
Lime (for finishing, with a few wedges on the plate if you like)

For the Callaloo
1 large bunch of Callaloo (or 2 small tins) – fresh Callaloo is hard to find in my area, but don’t forget to wash and chop if you’re using fresh
1 small onion (chopped or thinly sliced)
2 cloves garlic (finely chopped or crushed)
1 to 2 small sprigs of thyme (leaves)
¼ scotch bonnet pepper (finely chopped)
2 to 3 tbsp coconut milk (use half coconut milk and half water to dilute)
Salt and black pepper (to taste)

Music Created by Robart69 with Suno AI Music Pro

Disclaimer: I am not a professional chef; I am just a home cook who loves making delicious meals for my family, friends, and now for my YouTube channel. Please always follow proper food safety guidelines to make sure everything is cooked safely and correctly. Most importantly, have fun in the kitchen and enjoy creating tasty, feel-good meals with me!

Enjoy!
Bon appétit x