Recipe
Author
Hy-Vee Test Kitchen
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Description
A fragrant cedar plank infuses smoky flavors into salmon. Set a top a bed of grilled sweet potatoes and kale, the salmon's notes mingle with the slightly tangy blackberry vinaigrette.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 cedar plank, soaked according to package directions | ||
| ⅓ c. plus 2 tbsp Hy-Vee Select olive oil, divided | ||
| 2 tbsp. balsamic vinegar | ||
| 2 tbsp. seedless blackberry jam | ||
| ½ tsp. Hy-Vee Dijon mustard | ||
| ¾ tsp. Hy-Vee kosher sea salt, divided | ||
| ¼ tsp. Hy-Vee black pepper, divided | ||
| 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes | ||
| 1 (1 pound) salmon fillet, skin on | ||
| 2 sprig(s) fresh rosemary | ||
| 2 tbsp. Hy-Vee slivered almonds, toasted | ||
| 6 c. kale leaves | ||
| ¼ c. Hy-Vee dried cranberries | ||
| ¼ c. Hy-Vee Select crumbled feta |
Directions
- Prepare a charcoal or gas grill for direct grilling over medium heat. Place plank on grill rack. Grill about 5 minutes.
- For vinaigrette, in a small bowl whisk together 1/3 cup olive oil, balsamic vinegar, blackberry jam, Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.
- Thread sweet potato chunks onto skewers*; set aside.
- Place salmon, skin side down, on preheated plank. Brush with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place rosemary sprigs on top of salmon. Add sweet potato skewers to grill; brush with remaining olive oil. Grill for 20 minutes or until salmon flakes easily with a fork and sweet potatoes are tender. Turn sweet potato skewers occasionally.
- Remove salmon from the cedar plank; discard skin. Cut salmon into 4 portions. Remove potato cubes from skewer. On each of 4 dinner plates, arrange kale, almonds, dried cranberries, feta, salmon and sweet potatoes. Serve with vinaigrette.
- *Note: If using wooden skewers, soak them in water for 30 minutes before grilling.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 70mg
- Sodium: 620mg
- Total Carbohydrates: 37g
- Protein: 31g
Daily Values
0%
Vitamin A 420%
0%
Vitamin C 230%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Spring 2015.