Roasted Salmon with Crispy Sweet Potatoes and Ginger Wilted Kale

Roasted salmon, crispy coconut sweet potatoes, ginger wilted kale, ginger-lemongrass-turmeric broth…

For the Salmon

Ingredients:

• 1 4-6 ounce portion of salmon, skin off
• 2 tsp coconut oil
• Salt and fresh ground black pepper

Directions:

1. Season salmon with salt and pepper.
2. Heat a cast iron or non-stick pan over medium to high heat.
3. Add coconut oil to coat the bottom of the pan.
4. Place the salmon into the pan and cook until golden brown (approximately 2-3 minutes over medium-high heat).
5. Flip the salmon and place in a 400 degree oven for another 2-3 minutes to warm throughout. 

For the Sweet Potatoes

Ingredients:

• 1 medium sweet potato
• 1-2 tablespoons coconut oil
• Salt and fresh ground black pepper

1. Puncture the sweet potato with a fork on all sides and wrap in aluminum foil.
2. Pace potato in a preheated 400 degree oven for 30-40 minutes or until soft.
3. Allow to cool enough to break into small pieces/ rough chunks.
4. Warm the coconut oil until liquid and season the potatoes with a healthy coating of coconut oil, salt, and pepper.
5. Place the seasoned pieces of sweet potato onto a parchment lined baking sheet and place back into the oven to brown. The potatoes should be  brown and crispy after about 15 minutes. Remove from the oven and cool slightly. 

For the Wilted Kale

Ingredients:

• 2 teaspoons coconut oil
• 2 cups chopped kale (I like to use black tuscan kale)
• 2 teaspoons finely chipped or grated fresh ginger
• 2 tablespoons OWL bison broth
• Salt and fresh ground pepper to taste

1. Warm a large cast iron or stainless steel skillet over medium heat.
2. Add coconut oil and ginger.
3. Sweat the ginger until it begins to release it’s aromatics (about a minute), and then add the kale.
4. Season with salt and pepper and then add the broth.
5. Cook for another minute or so until the kale is completely wilted. 

For the Broth

Ingredients:

• 1 cup OWL bison broth
• 1 teaspoon fresh grated ginger
• 1 teaspoon finely minced lemongrass 
• 1 teaspoon dried ground turmeric
• 1 tablespoon coconut aminos
• 2 tablespoons roughly chopped cilantro leaves and stems
• 1 teaspoon toasted sesame oil (optional)
• Salt and pepper to taste

1. In a small saucepan over medium heat
2. Add all ingredients
3. Simmer for 3-5 minutes.

To assemble:

1. Arrange the baked sweet potatoes and wilted kale in a bowl and top with roasted salmon. 
2. Add aromatic broth to the bowl… garnish with more herbs and/or avocado if desired and enjoy!

Brooke Williamson

Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive résumé full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House, winning Bravo’s “Top Chef” Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s “Tournament of Champions” in spring 2020. Although officially beginning her career at the young age of 17, Williamson always wanted to be a chef for as long as she can remember. “I love creating things that make people happy, and I’ve found that food genuinely does that,” she explains. Williamson began her culinary career as a teacher’s assistant at the Epicurean Institute of Los Angeles, followed by securing her first kitchen position as a pastry assistant at Fenix at the Argyle Hotel, under the tutelage of Michelin-starred Chef Ken Frank. Her undeniable star quality and concentrated creative energy brought her to Chef Michael McCarty’s nationally acclaimed restaurant Michael’s of Santa Monica, where she worked her way up from line cook to being their youngest sous chef. Desiring to travel and experience other restaurants, Williamson later staged at the renowned Daniel restaurant by Chef and Owner Daniel Boulud in New York City. Two years later, Williamson was appointed her first executive chef position at the notable Los Angeles restaurant Boxer. Following that, she opened the Brentwood eatery Zax as Executive Chef, where she began to develop her signature California-inspired cuisine—infused with local ingredients, global flavors, and centered around the idea that simplicity goes a long way. While at Zax, she also met her husband and business partner Nick Roberts. The two opened their first independent venture together a couple years later, Amuse Café in Venice, followed by Beechwood restaurant soon after, earning them the title of “Rising Star Chefs” from StarChefs in 2004. Although both are now closed, in 2009, the wife and husband team opened Hudson House, an elevated gastropub in Redondo Beach, followed by The Tripel in 2011, a modern American and craft beer dining destination in the neighboring beachfront community of Playa del Rey, which closed in the summer of 2020. In 2014, the culinary couple debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. From 2015-2020, Williamson and Roberts owned and operated Tripli-Kit, a culinary focused retail store, selling unique kitchen gadgets, cookbooks, and other cooking essentials. The duo debuted their fifth venture, a fast casual, Hawaiian concept called Da Kikokiko in Playa Vista, celebrating Hawaii’s popular street foods, including poké, shave ice, and musubi, which closed in summer of 2020. Williamson won Bravo’s “Top Chef” Season 14 in Charleston in March 2017 and a few years prior was a runner-up on “Top Chef” Season 10 in Seattle, which catapulted her career. She’s also participated on other national shows like Bravo’s “Top Chef Duels,” Esquire network’s “Knife Fight” (where she took home the win), MTV’s “House of Food,” and Food Network’s “Guy’s Grocery Games” and “BBQ Brawl” as a judge. During her day-to-day operations, she works alongside Roberts creating new menus and running the front and back of house, takes her chef talents on the road to local and national food events and festivals, and regularly participates in philanthropic efforts with No Kid Hungry.