Salmon
Salmon	g
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Cherry Tomatoes	g
Corncob
Cucumber
Olive Oil
Fresh Herbs (Dill, Mint, Parsley)
Whipped Feta
Feta Cheese	g
Skyr Yoghurt	g
Lime Zest	tsp
Lime Juice	tbsp
Salt & Pepper to taste
Olive Oil

1. In a bowl, mix sweet paprika and garlic powder, drizzle in olive oil and place in salmon pieces. Make sure you coat them well in the mixture – lover the bowl with a foil and leave in the fridge for minimum 30 minutes to marinate.
2. In the meantime, wash and cut all the veggies and herbs and prepare whipped feta in the food processor mixing all the ingredients together.
3. Brush corn sticks with olive oil and grill them until golden brown – once cool down shred them with a knife.
4. For salmon make sure your grill is clean and on warm enough, grill the salmon first on side without the skin for 3 minutes then turn it on skin side and grill for 3-4 minutes more (it depends how thick they are and how you like them done).
5. Once salmon is grilled and crispy prepare a big oval plate. On one side of the plate spared whipped feta and place salmon pieces on top. Mix all the veggies and herbs together and place them on another side of the plate, drizzle with olive oil and lime.

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