Prepare a gas or charcoal grill for medium-high direct heat cooking, or heat an oven broiler to medium high. Whisk together teriyaki sauce, wasabi powder, garlic, and ginger in a medium bowl. Add salmon and marinate 20-30 minutes.
While salmon marinates, add 2 tablespoons olive oil to a non-stick skillet. Add sweet potatoes and saute over medium heat, turning frequently, until lightly browned and tender-cooked. Set aside to cool. Whisk together remaining olive oil, balsamic vinegar, freshly ground black pepper and sea salt in a large bowl. Set aside.
Remove salmon from marinade and alternate salmon and sweet potato cubes on skewers. Grill or broil skewers, basting liberally with marinade, until sweet potatoes are fully cooked and salmon is cooked to desired degree of doneness.
Toss mesclun greens in reserved olive oil and balsamic dressing and coat thoroughly. Divide greens evenly on 4 plates and top each with 2 salmon & sweet potato skewers. Sprinkle greens with blackberries and feta cheese, and serve immediately.
Really nice served with brown rice or whole wheat soba noodles
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to. Read more.