Another grill-less summer is upon us. I always feel pangs of envy when I walk by houses who are undoubtedly grilling delicious things…and keeping their kitchens cooler by avoiding the use of their oven. For many of us urban dwellers, the oven’s all we got…so let’s make the most of it!
This is a pretty low maintenance recipe, with just a few ingredients. Perhaps the title of this recipe doesn’t scream summer, but I assure you it is a light meal that is best enjoyed al fresco. The squeeze of lemon over the dish really brightens it up – I highly suggest you don’t skip this step. I think the sweet potato kale mixture would also be good with a legume or grain, such as quinoa mixed in, if you so desire.
I realize my last post was quite some time ago. and also consisted of salmon and sweet potatoes. This is infinitely different, I swear.
With the following quantities we had dinner for 2 and leftovers for 1 lunch.
3 salmon portions (approx. 3oz each)
¼ cup balsamic vinegar
2 tablespoons maple syrup
2 sweet potatoes, diced
1 tablespoon olive oil
1 bunch of kale, removed from stems and roughly chopped
1 yellow onion, thinly sliced
Salt and pepper
1-2 scallions, thinly sliced
Lemon wedges, for serving
- Preheat the oven to 400F and line a baking sheet with foil. You can choose to use two pans for this meal, or do as we did and just kept the potatoes to one side and the salmon to the other.
- Prepare your ingredients!
- In a small saucepan, combine maple syrup and balsamic vinegar. Bring to a boil and simmer for 3-5 minutes or until slightly thickened. Remove from heat and set aside.
- Toss the sweet potatoes and onions in olive oil and salt and pepper and spread evenly on your baking sheet. Roast for about 20-25 minutes, stirring once or twice.
- Season your salmon pieces with salt and pepper. Pour 1/3 of your balsamic-maple mixture on the salmon pieces and rub in. Bake on a foil lined pan for about 15 minutes. Halfway through cooking, drizzle 1/3 more of your balsamic-maple mixture on the salmon. We always use a meat thermometer when making salmon to avoid baking. We stop when we reach 130F.
- In a large bowl, toss your kale with the remaining balsamic-maple mixture and season with salt and pepper. When your potato onion mixture is ready, combine with the kale.
- Serve with lemon wedges and sliced scallions.