Anna Maria Locke

salmon with warm bacon and mustard sweet potato salad

August 2014AnnaComment

Every once in a while I find or concoct a recipe that is just so delicious I want to save it to remember for later! Since I'm such a recipe hoarder, I rarely make the same thing more than once (excepting basic proteins like chicken, steak, and salmon) therefore I'm going to start posting the recipes that were a hit so I can remember to make them again! And so you can enjoy them too. All my dinner recipes are healthy, simple, and fast, perfect for busy weeknights (and then you'll have room for ice cream if it's one of those nights!)

Tonight we made a basic broiled salmon and I paired it with a warm potato salad inspired by a recipe from a Martha Stewart cookbook. I tweaked the ingredients a little bit and it turned out absolutely delicious! I love sweet potatoes and need to make them more often. They are delicious with salty bacon. Yes I'm on a bacon kick.

Salmon with Warm Bacon and Mustard Sweet Potato Salad

Serves 4


-4 wild caught Pacific salmon filets (we usually broil them straight from frozen)

-1/2 lemon

-spices to taste

Potato salad:

-3 medium sweet potatoes

-2 celery stalks, chopped

-1 or 2 slices of cooked bacon, chopped

-1/4 c. red wine vinegar

-2 tsp. Dijon mustard

-1 to 2T whole grain brown mustard

-1T olive oil

Chop potatoes into 1" chunks, place in a large pot, fill with water and bring to a boil. Cook potatoes for 10-12 minutes, until soft when pierced with a fork.

While potatoes are boiling, squeeze lemon juice over the salmon, liberally sprinkle with spices (we like Mrs. Dash lemon pepper and Old Bay), and broil until cooked through.

Combine vinegar, mustards, and olive oil in a small bowl. When potatoes are done, drain them and dump the dressing into the pot, stir to combine. Add the celery and bacon.

Serve the salmon over greens with a side of potato salad, and enjoy!!