1 cedar plank, soaked according to package directions 1/3 c. plus 2 tbsp Hy-Vee Select olive oil, divided 2 tbsp balsamic vinegar 2 tbsp seedless blackberry jam 1/2 tsp Hy-Vee Dijon mustard 3/4 tsp Hy-Vee kosher sea salt, divided 1/4 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 sprigs fresh rosemary 2 tbsp Hy-Vee slivered almonds, toasted 6 c. kale leaves 1/4 c. Hy-Vee dried cranberries 1/4 c. Hy-Vee Select crumbled feta
All you do:
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 information per serving: Calories: 660 Carbohydrate: 37g Cholesterol: 70mg Dietary Fiber: 5g Fat: 45g Protein: 31g Saturated Fat: 9g Sodium: 620mg Sugar: 17g Trans fats: 0g
Daily nutritional values: 420% vitamin A 230% vitamin C 25% calcium 15% iron
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