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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the sweet potatoes first. Whip up the Flower Power Mascarpone and the dressing for the salad. Heat the grill and prepare the salmon on the cedar plank for grilling. Wash and dry the spinach. As the sweet potatoes appear to be finishing up, place the salmon on the grill. Once the sweet potatoes are cool enough to handle, remove the peels and mash up with the lime. Keep warm. Toss the salad. Serve altogether as soon as the salmon is ready with a generous dollop of the Flower Mascarpone on each piece.
The twist of lime gives an extraordinary shout out of flavor just perfect for sweet potatoes. If you can’t find orange sweet potatoes, ask for garnet or jewel yams as they are sometimes labeled.
Herbs & edible flowers are minced up and whipped into creamy mascarpone to create a little dip or spread that is more magical than a regular old cheesy herb item. The minced nuts add a hint of flavor and texture, but if you prefer this nut-free they are easy to eliminate.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
Growing up in the Pacific Northwest I have been cooking on Cedar Planks for many years, but their increasing popularity and availability has made them an easy go to for grilling fish. The plank provides a hint of smoky flavor, but even better the plank makes it easy to grill the fish without worrying about it sliding through the grills or getting stuck. For the flowers, use a variety of colors of pansies, nasturtiums, violets, chive blossoms and marigold petals. Just be sure they are grown organically or at least not sprayed with any inedible chemicals. This recipe is inspired by Jesse Ziff Cool’s Herb & Flower Halibut from Simply Organic.
