A bowl of spring goodness doused in a lemon-dill vinaigrette and finished with avocado. Roasted sweet potatoes add rich flavor to the fresh flavors.
By Shelley Ludman
Spring has finally arrived (!!!!!) and dinner has to reflect that – colourful, tangy, crunchy and doused in a lemon-dill vinaigrette.
Try this salmon bowl complete with roasted sweet potatoes, pickled red onions, a lemon-dill vinaigrette, and avocado.
- 2 servings fresh salmon, arctic char or trout, seasoned with salt and pepper
- ½ T grapeseed oil
- 1 sweet potato, peeled and diced
- 1-2 leeks (depending on their size), sliced lengthwise and chopped
- olive oil, salt and pepper, divided
- 1 red onion, cut in half and thinly sliced
- ½ tsp sugar
- ½ tsp kosher salt
- ¾ cups rice vinegar (/white wine vinegar/apple cider vinegar)
- 1 garlic head, peeled and halved
- 5 black peppercorns
- 5 all spice berries
- juice from ½ lemon
- ½ T dijon mustard
- ½ tsp maple syrup
- ½ T rice vinegar
- 2 T dill, chopped
- ¼-1/3 cup olive oil
- 2 large handfuls of greens (kale*, spinach, romaine)
- pea shoots
- half an avocado, sliced
- Bring 2-3 cups water to boil in a kettle. Add the sugar, salt, vinegar, garlic, peppercorns and all spice to a large glass jar. Seal and shake vigorously to dissolve. Place the sliced onions in a colander in the sink. Pour the boiling water over the onions and let drain. Transfer the par-boiled onions to the jar, seal and shake. Let sit for minimum 1 hour, but best after 24 hours.
- Combine all the dressing ingredients in a glass jar. Seal and shake well to combine.
- Toss the diced potatoes with ½ T olive oil, salt and pepper. Roast on an aluminum foil lined baking sheet for 30 minutes.
- While the potatoes are roasting, sauté the leeks over medium heat with ½ T olive oil, salt and pepper for 5-8 minutes, until they begin to brown. Set aside.
- Warm a cast iron skillet with ½ T grapeseed oil over high heat. Once hot, add the salmon flesh side down (it should begin to sizzle and splash oil, so be careful). Sear for 1-2 minutes, depending on the thickness of the piece. Gently flip each piece (skin side down) and transfer to the hot oven for 5 minutes.
- To serve, combine everything in a low bowl and top with a generous portion of dressing.
Shelley is the voice and photographer behind the food and travel blog, Sevengrams. When not at her day job as an Architect in Toronto & Montreal, Shelley can be found cooking in her kitchen, strolling through the nearby market, or escaping on weekends with her boyfriend (aka the in-house taste tester).