1 cedar plank, soaked according to package directions
1/3 C + 2 T of the Olive Bin's Rosemary Olive Oil (Fused)
2 T of The Olive Bin's Pomegranate Balsamic Vinegar
2 T seedless blackberry jam (or other jam of your preferred flavor)
1/2 tsp Dijon mustard
1/4 tsp + 1/2 tsp sea salt
1/8 tsp + 1/8 tsp freshly ground black pepper
2 medium sweet potatoes, peeled and cut into 3/4" cubes
1 1-lb salmon fillet, skin on
1 sprig fresh rosemary
6 C kale leaves
2 T slivered almonds, toasted
1/4 C dried cranberries
1/4 C crumbled feta
Salmon & Sweet Potato Salad
Ingredients
Number Of Servings: 4
Directions
- Prepare a charcoal or gas grill for direct grilling over medium heat. Place plank on grill rack. Grill for about 5 minutes.
- For vinaigrette, in a bowl, whisk together 1/3 C olive oil, balsamic vinegar, jam, mustard, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
- Thread sweet potato chunks onto skewers; set aside. (If using wooden skewers, soak them in water for 30 minutes before grilling.)
- Place salmon, skin side down, on preheated plank. Brush with 1 T of remaining olive oil. Sprink with 1/2 tsp salt and 1/8 tsp pepper. Place rosemary sprig on top of salmon. Add sweet potato skewers to grill; brush with remaining 1 T olive oil. Grill for 20 minutes or until salmon flakes easily with fork and sweet potatoes are tender, turning sweet potato skewers occasionally.
- Remove salmon from cedar plank; discard skin. Cut salmon into four portions. Remove potato cubes from skewers. Arrange kale, almonds, dried cranberries, feta, salmon, and sweet potatoes on dinner plates. Serve with vinaigrette.
Additional Info
Adapted from Hy-Vee "seasons" recipe
