YOUR SOLIN GENERATED RECIPE
Jerk Salmon Burger Bowl with Roasted Sweet Potatoes
Pan-seared jerk salmon patties served over a bed of massaged kale with caramelized roasted sweet potatoes and creamy avocado.
INGREDIENTS
4.5 oz Salmon fillet
0.5 cup Sweet potato
0.5 tsp Olive oil
1.5 cup Kale
0.5 whole Avocado
1 tbsp Jerk seasoning
1 tsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F. Toss cubed sweet potatoes with half the olive oil and sea salt. Roast for 20 minutes until tender and browned.
Finely chop the salmon fillet into a coarse grind using a sharp knife. Mix with jerk seasoning and black pepper, then form into a firm burger patty.
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the salmon burger for 3-4 minutes per side until golden and cooked through.
Place kale in a large bowl and drizzle with lime juice. Massage the leaves with your hands for 1 minute until they become dark green and tender.
Assemble the bowl by placing the massaged kale at the base and topping it with the roasted sweet potatoes, jerk salmon burger, and sliced avocado.