Roasted Salmon Bowl with Sesame-Ginger Sweet Potatoes

This is my very first post. It’s a special day –February 20, 2018 – the day before my sister’s birthday and the day I started my food blog! I have been wanting to do this for so long, so today was the day I pulled the trigger and finally did it!

I started this hobby of mine with my Instagram account @generouseats, which I use to showcase all the delicious food I get while out at restaurants. Aside from loving to eat out, I love re-experiencing those meals in the kitchen and putting my own twist on things. I would describe myself on the less-creative side of website design and photography, but I love cooking and I love to share it, so here I am, learning as I go.

My first post is an amazing lunch idea which was actually inspired by this restaurant in Newport Beach called True Food Kitchen. So. Good. 10/10. Please go if you’re in the area. They had this amazing bowl on the menu that was so good my dad and I fought over it because he ordered something less amazing than my bowl. And this is my little spin on it – with a Mediterranean grain blend, caramelized onions, roasted salmon, and the real star – Sesame-Ginger Sweet Potatoes.

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First off, prep your veggies. My bowl today was very light on the veggies and using what I had in the fridge. Feel free to use literally whatever you like and have on you. Slice the onions thinly and then peel and dice the sweet potatoes.

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Like any bowl, this can be made with any protein you prefer. Today I decided to use a salmon filet sprinkled with salt & smoked paprika. I pre-heated the oven to 450 °F and once it comes to temperature, I add the salmon for 12-15 minutes depending on thickness.

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For the onions, I added them to a sauté pan with a little bit of olive oil on low heat. I stirred them around every 2-3 minutes until all the moisture is gone, about 20 minutes. I then add salt, sugar, and a splash of apple cider vinegar.

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Sweet potato timeee–add olive oil and the diced sweet potato to sauté pan. Cook for about 5-10 minutes on medium heat. Add 1/3 cup of water to the pan and cover with the lid. Let the sweet potatoes steam for another 5-10 minutes. Cook another 5 minutes without the lid to let the steam evaporate. Add the sauce, recipe below, and cook for about 2 minutes so the sauce coats the sweet potatoes. Turn off the heat.

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Assemble with grains of your choice and viola! Enjoy 🙂

ROASTED SALMON BOWL WITH SESAME-GINGER SWEET POTATOES

Servings: 2 

For the Bowl:

1 cup cooked grains of your choice
2–8 oz. salmon filets
1/2  teaspoon smoked paprika
1/2 teaspoon salt
Avocado or Guacamole

For the Caramelized Onions:

1 yellow onion, sliced
1 tablespoon olive oil
2 tablespoons apple cider vinegar
1/2 tsp. sugar
1/2 tsp. salt

For the Sweet Potatoes:

1 sweet potato, diced
1 tablespoon olive oil

Sesame-Ginger Sauce:

2 tablespoons water
1 1/2 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon minced garlic (1 clove)
1 tablespoon brown sugar
1/2 tablespoon corn starch
1/2 tablespoon sesame oil
1/2 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes

Directions:

  1. Start by peeling the sweet potatoes and then dicing them. Next, slice the yellow onions thinly. Add the sliced yellow onions and olive oil to a sauté pan on low heat. Stir every 2-3 minutes until the onions lose moisture, about 20 minutes. Increase the heat back to medium and add the vinegar, sugar, and salt. Stir every 2-3 minutes until onions gain brown color, be sure not to burn them! Set caramelized onions aside until ready to assemble.
  2. Add all sauce ingredients to a small bowl and stir to combine.
  3. Add olive oil and diced sweet potato to a sauté pan. Cook for about 5-10 minutes on medium heat. Add 1/3 cup of water to the pan and cover with the lid. Let the sweet potatoes steam for another 5-10 minutes. Cook another 5 minutes without the lid to let the steam evaporate. Add the sauce and cook for about 2 minutes so the sauce coats the sweet potatoes. Set sweet potatoes aside until ready to assemble.
  4. Pre-heat oven to 450 °F. Lay the salmon filet on a baking sheet lined with parchment paper. Sprinkle salt and smoked paprika on. Add to oven and roast for 12-15 minutes, depending on the thickness of the fish.
  5. Assemble pre-cooked grains on a plate and add the caramelized onions, sweet potatoes, and salmon filet. Top with avocado or guacamole.
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