NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings

Ingredients

• 1/2 cup balsamic vinegar
• 1 teaspoon sodium free herb blend (example, Mrs. Dash)
• 3 1/2 tablespoons fresh thyme
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds sweet potato, peeled
• Four 5 ounce salmon fillets, skinless and boneless
• 2 1/2 tablespoons olive oil
• 1/2 medium red bell pepper, julienne or finely sliced
• 2 tablespoons fresh garlic, chopped
• 1/2 medium yellow bell pepper, julienne or finely sliced
• 3 teaspoons lemon juice, freshly squeezed
• 4 cups fresh arugula, chopped
• 3 teaspoons lemon rind, finely chopped

Directions

1. Balsamic Syrup: Add the balsamic vinegar and 2 tablespoons thyme to saucepan, cover and bring to a boil over medium heat for about 5 minutes. Uncover and simmer for 5 to 7 minutes until the vinegar reduces to 1 tablespoon. Remove from heat and strain to remove thyme.
2. Slice sweet potato into 1/2 inch slices. Brush or coat with 1 tablespoon oil, 1 teaspoon lemon juice, 1 teaspoon lemon rind and Mrs. Dash. Grill on medium heat for 3-6 minutes on each side or roast in the oven at 350 degrees for 7-10 minutes (if a grill is not available).
3. Season salmon with 1 tablespoon each of thyme, oil and garlic, 2 teaspoons of lemon rind and juice and pepper flakes. Let sit for 10 minutes.
4. Add olive oil to saute pan on medium high. When pan is hot, add salmon and sear until golden brown. Turn salmon over and cook for 5-7 minutes. Remove salmon and set aside. If filet is thicker than 1 1/2 - 2 inches, finish in a preheated oven at 350°degrees after searing for 5 minutes.
5. Add remaining garlic, 1/2 tablespoon olive oil and julienned peppers. Sauté peppers for 30 seconds and add arugula until they wilt.
6. Place sweet potatoes on plate and top with arugula. Add salmon on top of greens and drizzle plate with balsamic syrup. Garnish with thyme.

Nutrition Facts