Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
To Cook the Salmon, Sweet Potatoes & Kale: Preheat your oven to 400℉. Toss the sweet potatoes along with half of the vegetable oil and half of the kosher salt. Add to a sheet pan, cover with aluminum foil and bake in the preheated oven for approximately 15-20 minutes until tender. Reserve for service. Preheat a large saute pan over a high setting. Add the remaining oil to the pan along with the garlic and briefly sear the kale for no more than two minutes. Season with the remaining kosher salt and toss well off the heat. Preheat your grill to a medium-high setting. Gently brush the Salmon fillets with the vegetable oil and season with kosher salt. Place the fillets onto the preheated grill and cook for at least 3 minutes before rotating the fillet 90° to create hash marks. Cook another 3 minutes before turning the fillets over to fully cook. Finish the Salmon to your desired internal temperature (145℉-155℉).
To Finish & Assemble: Divide the fully cooked ancient grain medley equally between four serving bowls. Place a fully cooked fillet of Salmon slightly off center into each bowl. Divide the sweet potatoes. micro greens, sliced avocado and kale equally between each bowl. Garnish with sliced lemon wheels and generous servings of the reserved blueberry balsamic relish.
Ingredients
4 ea. High Liner® Faroe Islands Atlantic Salmon Portion
