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.
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.
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.
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.
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.
Assemble with grains of your choice and viola! Enjoy 🙂
ROASTED SALMON BOWL WITH SESAME-GINGER SWEET POTATOES
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
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
- 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.
- Add all sauce ingredients to a small bowl and stir to combine.
- 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.
- 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.
- 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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