- 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