Salmon and Sweet Potato Salad

Recipe

Salad
Salmon and Sweet Potato Salad

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Plate of salad topped with salmon and sweet pototo wedges and drizzled with balsamic vinaigrette

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Recipe Data

4
Servings
30min
Prep
50min
Total

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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.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1cedar plank, soaked according to package directions
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
2medium 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

  1. Prepare a charcoal or gas grill for direct grilling over medium heat. Place plank on grill rack. Grill about 5 minutes.
  2. 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.
  3. Thread sweet potato chunks onto skewers*; set aside.
  4. 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.
  5. 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.
  6. *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.