Preheat oven to 425 degrees. Line a large rimmed baking pan with foil; spray with nonstick spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A dressing with salty depth and light citrus notes is brushed over mild Coho salmon and tossed with greens to make this hearty salad.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10-oz.) sweet potato, peeled; cut into 1-in. cubes | ||
| 2 c. trimmed and quartered red radishes | ||
| 6 tbsp. Gustare Vita extra virgin olive oil, divided | ||
| ½ tsp. kosher salt, divided | ||
| ¼ c. sweet white miso paste | ||
| ¼ c. seasoned rice vinegar | ||
| ¼ c. Hy-Vee refrigerated 100% orange juice | ||
| 1 tbsp. grated gingerroot | ||
| 1 tsp. Hy-Vee toasted sesame oil | ||
| 6 c. trimmed and coarsely chopped lacinato kale | ||
| 1 (1-lb.) Fish Market Alaska Coho salmon fillet | ||
| 2 mandarin oranges, peeled and separated into segments | ||
| 1 tsp. black sesame seeds, for garnish |
Things To Grab
- Hy-Vee nonstick cooking spray
- Large rimmed baking pan
- Large bowl
- Small bowl
- Medium bowl
Directions
Combine sweet potato cubes and radishes in a large bowl. Drizzle with 1 Tbsp. olive oil; sprinkle with ¼ tsp. salt. Toss to coat. Transfer to prepared baking pan. Roast for 10 to 12 minutes or until crisp-tender.
Meanwhile, for dressing, whisk together 4 Tbsp. olive oil, miso paste, rice vinegar, orange juice, gingerroot and sesame oil in a small bowl; set aside.
Place kale in a medium bowl. Drizzle with remaining 1 Tbsp. olive oil; sprinkle with remaining ¼ tsp. salt. Gently massage kale with fingertips until kale is dark green and tender; set aside.
Push roasted vegetables toward the edges of the baking pan. Place salmon, skin side down, in center of the pan. Brush salmon with ½ cup dressing. Roast for 7 to 9 minutes or until salmon flakes easily with a fork (145 degrees) and vegetables are fork-tender.
Remove and discard skin from salmon; flake salmon into 1-1/2-in. pieces. Arrange kale and roasted vegetables on a serving platter. Top with salmon and orange segments. Drizzle with remaining dressing. Garnish with sesame seeds, if desired.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 55mg
- Sodium: 1130mg
- Total Carbohydrates: 36g
- Protein: 29g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 60%
0%
Potassium 20%