Salmon Salad & Sweet Potato Fries

When I worked at my old job I had a super flexible schedule.

I could work from home quite often and didn’t usually have to work nights or weekends.

But every couple of months my turn in the rotation would come around to work a Dinner with the Doc event at Bosco’s. And I was all too happy to give up my Monday night in exchange for some hours on my time sheet and a free meal.

A deliciously healthy free meal at that!

I would order the same entree every time: a Gorgonzola Pear Salad with Cedar Planked Salmon on top and a side of Sweet Potato Fries.

I love salmon for it’s Omega-3 fatty acids that help reduce inflammation, lubricate joints, balance hormones, and improve brain function.

So when I started craving a Bosco’s meal and didn’t want to pay for it myself, I decided to get creative and make my own version at home.

Sweet potato fries are ridiculously easy to make at home. I even bake mine in the oven.

Oven Baked Sweet Potato Fries

Cut sweet potatoes into french fry shapes and toss with remaining ingredients.

Place in a single layer on a baking sheet and bake at 425 degrees for 30 minutes, flipping twice during cooking time.

For the salmon salad, you can choose to use a cooked salmon filet or canned salmon. Just make sure you choose wild caught Alaskan or Pacific fish to avoid the toxins, diseases, antibiotics, and hormones involved in fish farms.

The original recipe from the restaurant uses Gorgonzola cheese, which I do like, but I prefer goat cheese.

Salmon Salad with Pears, Cranberries, & Goat Cheese

It may not be just like eating out at a nice restaurant (especially when someone else foots the bill), but it’s a darn good substitute.

Another great restaurant copy recipe I’ve found is Chicken Bryan at Carrabba’s Italian restaurant. This recipe created by my old boss is actually very similar to the original!

What restaurant favorites have you been able to successfully copy at home? Any disaster stories?

This post is linked to It’s a Keeper Thursday