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Salmon & Sweet Potato Salad



Adapted from Hy-Vee "seasons" recipe


  • 1 cedar plank, soaked according to package directions
  • 1/3 C + 2 T of the Olive Bin's Rosemary Olive Oil (Fused)
  • 2 T of The Olive Bin's Pomegranate Balsamic Vinegar
  • 2 T seedless blackberry jam (or other jam of your preferred flavor)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp + 1/2 tsp sea salt
  • 1/8 tsp + 1/8 tsp freshly ground black pepper
  • 2 medium sweet potatoes, peeled and cut into 3/4" cubes
  • 1 1-lb salmon fillet, skin on
  • 1 sprig fresh rosemary
  • 6 C kale leaves
  • 2 T slivered almonds, toasted
  • 1/4 C dried cranberries
  • 1/4 C crumbled feta


  1. Prepare a charcoal or gas grill for direct grilling over medium heat. Place plank on grill rack. Grill for about 5 minutes.
  2. For vinaigrette, in a bowl, whisk together 1/3 C olive oil, balsamic vinegar, jam, mustard, 1/4 tsp salt, and 1/8 tsp pepper. Set aside. 
  3. Thread sweet potato chunks onto skewers; set aside. (If using wooden skewers, soak them in water for 30 minutes before grilling.)
  4. Place salmon, skin side down, on preheated plank. Brush with 1 T of remaining olive oil. Sprink with 1/2 tsp salt and 1/8 tsp pepper. Place rosemary sprig on top of salmon. Add sweet potato skewers to grill; brush with remaining 1 T olive oil. Grill for 20 minutes or until salmon flakes easily with fork and sweet potatoes are tender, turning sweet potato skewers occasionally. 
  5. Remove salmon from cedar plank; discard skin. Cut salmon into four portions. Remove potato cubes from skewers. Arrange kale, almonds, dried cranberries, feta, salmon, and sweet potatoes on dinner plates. Serve with vinaigrette.


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