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.

Processed with VSCO with c1 preset

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.

Processed with VSCO with c1 preset

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.

Processed with VSCO with c1 preset

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.

Processed with VSCO with c1 preset

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.

Processed with VSCO with c1 preset

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.
Advertisements

2 thoughts on “Roasted Salmon Bowl with Sesame-Ginger Sweet Potatoes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s