So I took the MPRE yesterday (the ethics portion of the bar exam), and I was in need of a treat afterward. My friend and I went to this amazing restaurant called True Food Kitchen. It was spectacular, and I decided to recreate the kale salad and sweet potato hash that I had! This meal is truly delicious, flavorful, and very healthy!!! What more could you ask for :)
INGREDIENTS
-1 salmon steak
-1/2 sweet potato
-1/4 green bell pepper
-1/4 white onion
-1/2 bunch Tuscan kale
-1 tablespoon grated Parmesan
-1/4 teaspoon crushed red pepper
-1/8 cup olive oil
-1/2 lemon
DIRECTIONS
1. Begin by preheating the oven to 425 degrees. Next, prep the vegetables. Peel and dice the sweet potato, dice the green bell pepper, small dice the white onion, thinly shred the kale, and zest the lemon.
2. Next, prepare the sweet potato hash. Add the sweet potato, green bell pepper, and white onion to a sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Once oven is preheated, bake the hash for 20 minutes, tossing 10 minutes in.
3. Prepare the dressing for the kale salad. Add the lemon zest, Parmesan, crushed red pepper, olive oil, and the juice of 1/2 a lemon to a bowl and whisk.
4. Heat olive oil in a small skillet. Season the salmon on both sides with salt, pepper, and garlic powder. Cook the salmon about 3 minutes per side in the skillet.
5. Add the shredded kale to a bowl. Drizzle with the dressing, and toss. Let the salad sit for about 5-10 minutes.
6. Once the sweet potato hash and salmon are finished cooking, plate the kale salad, sweet potato hash, and salmon. Garnish the kale salad with extra grated Parmesan.