We have some quick and relatively healthy meal ideas being offered to help trim some of your efforts at dinner time during this busy holiday season. This time around, another beautiful salad is here to grace your table with color, texture, flavor, and superior nutrition. What more could you want on your plate this time of the year?
If you want to blunt the heat in this dish, skip the chipotle chili powder and increase the smoked paprika to 3 teaspoons. You can also use regular honey instead of hot honey. I like using a lettuce like red lettuce, bib lettuce, or romaine lettuce paired with an Asian green. I used bok choy, but tatsoi, Chinese broccoli, or Napa cabbage would all work. In a pinch, more common greens like baby kale, spinach, or red cabbage would also work. If you prefer salmon with skin, go for that and make sure the salmon fillet(s) are resting on a well-oiled spot on the baking pan. If you don't have spiffy spiced pecans, you can use regular ones or toss in a very generous handful of salted peanuts.
Like the main dish salad earlier this week, this one is packed with all kinds of delicious and only needs a nice tall glass of chilled whatever makes you happy. Of course, if you happen to have a small plate of egg rolls or spring rolls to share with the table, you are sure to be popular at dinner. Enjoy!
Roasted Salmon and Sweet Potato Salad
- 1 large sweet potato, washed and cut into bite-sized pieces
- 8 oz. boneless, skinless salmon fillets
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sesame seeds
- 1-2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Kosher salt and black pepper, to taste
- ⅓ cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons stone ground mustard
- 3 tablespoons hot honey
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 3 cups torn lettuce
- 3 cups chopped baby bok choy or similar vegetable
- 1 Persian cucumber, halved and sliced
- ¼ cup coarsely chopped cilantro
- ¾ cup cubed feta cheese
- ¼ cup sliced green onions
- ¾ cup spiced pecans - I used spicy pecans from Fortune Favors
- More sesame seeds, for garnishing
Preheat the oven to 425° F.
On a heavy baking sheet, combine the cut sweet potato, olive oil, sesame seeds, chili powder, paprika, garlic powder, cumin, salt, and pepper. Toss well to coat. Add the salmon to the baking sheet and toss gently to coat the fish as well. Bake for 20 minutes. Remove the salmon to a plate. Toss the sweet potatoes on the baking sheet; bake another 20 minutes, until they are tender. Remove from the oven and place on the plate with the salmon. Slice the salmon into bite-sized pieces.
To make the dressing, combine the next seven ingredients (extra virgin olive oil through white wine vinegar) in a glass jar. Seal and shake vigorously. Taste and season with salt and pepper as needed.
Place the lettuce, bok choy, cucumber, and cilantro in a large serving bowl. Drizzle a little of the dressing over the bowl and toss the greens to lightly coat them. Add the roasted sweet potatoes, salmon, feta, green onions, and pecans to the salad. Add more dressing and toss lightly to combine. Top the salad with additional sesame seeds if desired and serve.
- Yields: 4-6 servings
- Preparation Time: 50 minutes