Hy-Vee: Salmon & Sweet Potato Salad - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee: Salmon & Sweet Potato Salad

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All you need:

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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