Yummy Asian Salmon Salad with Maple Roasted Sweet Potatoes

This past Sunday, feeling very healthy, I decided to make a salmon salad and roasted sweet potatoes. Really, the only way to eat sweet potatoes, or well the most tasty way I should say, is to roast them. Roasting is truly the best way in my opinion to cook any vegetable, as it brings out the natural sweetness. In addition to the natural sweetness, the recipe calls for maple syrup (not necessary, but just makes then extra special)! I did feel especially healthy after this meal and can I say appealing to the eyes? Look at those colors! Just makes me even more excited for the upcoming farmers market. I love to cook with the freshest ingredients and it doesnt get much fresher than your local farmers market. If you would like to find your local farmers market, not only to find the best ingredients, but also the best prices and to support your farmers, go to this web site.

Asian Salmon Salad

6 oz. Salmon for each person

Mixed spring greens

mandarin orange segments

cucumbers

diced tomatoes 

radishes slivered

thinly sliced carrot

(And really any other ingredients you think would go well. This is just what I had on hand. Other suggestions would be, almonds, snow peas, sesame seeds, etc.)

Sesame-ginger Vinaigrette

Hay Day Country Market

3/4 Cup Vegetable Oil

1/4 Cup rice vinager

1 Tablespoon finely minced ginger

finely grated zest of one orange

1/4 Cup orange juice

1 teaspoon sesame oil

1 teaspoon soy sauce

salt and pepper to taste

Whisk all ingredients together except for salt and pepper. Next add salt and pepper. 

Use half of the vinaigrette to marinate the salmon for at least an hour. Use the rest to dress the salad.

Cook salmon at 400 for about 15 minutes. I tend to cook mine to well done. Cook for less time if you like your more rare. Let rest for about 5 mins after cooking and serve warm over the greens and veggies. Dress with sesame-ginger vinaigrette.

Maple Roasted Sweet Potatoes

Hay Day Country Market

The recipe says to cut the potatoes into spears, but I wanted mine to cook fast so I sliced them in thin rounds. I think I prefer them this way anyway. 

3 Large sweet potatoes or Yams

2 teaspoons olive oil

1/2 teaspoon coarse salt

1/4 cup Pure maple syrup

1 Tablespoon cider vinegar

1 teaspoon fresh thyme (I didn't have this on hand)

Preheat oven to 425. Peel and thinly slice sweet potatoes into rounds. Line baking pan with parchment or lightly oil. Toss the potatoes with 1 teaspoon of olive oil and salt. Scatter the potatoes on pan in a single layer. Roast, turning once until fork tender and lightly browned, about 20 minutes. Meanwhile, whisk maple syrup, vinegar, and remaining olive oil. Toss the potatoes with the glaze and return to the oven for about 5 minutes. If you use thyme sprinkle on the potatoes when they come out of the oven.