Barbecued Salmon and Balsamic Roast Vegetables

This recipe featured on our blog recently so some of you would have already seen it. It's one of our all time favourites because it's yummy, easy and good for you. Salmon is excellent "brain food" because of the high Omega 3 content.

Barbecued Salmon
Pour a generous amount of soy sauce and crushed garlic into a container and add salmon fillets to marinate (ensure the fish is well coated with the sauce and garlic) for 1 hour. When ready, cook on the barbecue over a medium heat until cooked through, remembering to turn the fish once or twice. Serve with a fresh salad and breadrolls in summer, or roast vegetables in winter.

Balsamic Roast Vegetables
Preheat oven to 220 degrees C. Combine 375g sweet potato, 375g red onion, 375g large carrots, 375g zucchini, 500g waxy potatoes (all cut into chunks) and 12 cloves of peeled garlic in a large bowl. Add 1/2 cup of Thyme sprigs, 2 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar and season with black pepper. Toss the vegetables well and spread them in a single layer in a large baking dish. Roast until the vegetables are cooked through and starting to brown on the edges, about 40 minutes. Serve immediately.