Tuesday, October 2, 2012

Broiled Haddock Salad with Roasted Sweet Potatoes and Sweet Maple Dressing

One of my all time favorite meals is the Cafe Siesta salad from Ramsi's Cafe on the World. The menu describes it as follows-

CAFÉ SIESTA - Soft shell crab, curried sweet potato hash, fresh greens, bacon, spiced pepitas, sherry maple vinaigrette.

I wanted to recreate this meal at home because it just really isn't practical for me to drive to Ramsi's every night for dinner. It turned out that I enjoyed my homemade version even better! I knew exactly how it had been prepared and which ingredients were used, which I try to be conscious of with all of my meals.

For this version, I replaced the crab with broiled haddock filets and I added avocado. The flavors combined to create a sweet and creamy taste that perfectly complimented the fish and the saltiness of the bacon. New favorite dinner! Now I just have to convince Kevin to take my order from the dining room table and serve it to me fresh from the oven...

Broiled Haddock Salad with Roasted Sweet Potatoes and Sweet Maple Dressing
Serves: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes

1 sweet potato, cubed
1/8 cup plus 3 tsp olive oil, divided
1 tsp cinnamon
1 tsp cumin
4 slices bacon
2 tbsp maple syrup
Juice of 1 lemon
Dash of salt and pepper, to taste
4 haddock filets, about 1/4 lb each
4 cups salad greens
1/4 cup pepitas (pumpkin seeds)
1 avocado, diced

In a large bowl, toss sweet potatoes with two tsp of the olive oil, cinnamon and cumin

Roast at 350F for 35 to 40 minutes

While sweet potatoes are roasting, heat a skillet over medium heat. Cook bacon for 6-8 minutes, turning often, until crispy. Remove from heat and set aside.

Whisk together maple syrup, 1/8 cup olive oil, juice of 1/2 lemon and a dash of salt and pepper in a small bowl.

Drizzle fish with remaining tsp of olive oil and lemon juice on both sides. Sprinkle with salt and pepper.

Remove sweet potatoes from oven and set aside.

Turn oven to broil and broil fish fish on a foil lined pan for 10 minutes.

While cooking, toss salad greens, sweet potato, avocado, pepitas and dressing in a large bowl.

Divide evenly between four plates. Serve each plate with one haddock filet.