Asian Salmon with Oven-Roasted Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1- 1 3/4 pound salmon fillet, skinned2 lbs sweet potatoes 1 TBS cooking oil2 TBS toasted sesame oilSalt and pepper1/3 cup teriyaki sauce2 colves garlic, minced2 TBS apricot preserves2 TBS orange juice2 tsp grated ginger1 tsp Dijon mustard1/4 tsp ground black pepper1/4 cup chives1 tsp toasted sesame seeds
1. Rinse fish; pat dry with paper towels. Set aside.
2. Prehead oven to 425F. Peel sweet potatoes. Cut into 1 1/2 inch chunks. In a large bowl, combine potatoes, cooking oil, and 1 TBS of the sesamie oil. Sprinkle lightly with salt and pepper. Toss to coat. Place sweet potatoes in a large roasting pan. Roast, uncovered, in the preheated oven for 15 mins.
3. Meanwhile, in a 1-quart saucepan, stir together the remaining 1 TBS sesame oil, teriyaki sauce, apricot preserves, orange juice, ginger, mustartm and the 1/4 tsp pepper. Bring to boiling; reduced heat. Simmer uncovered, about 5 mins or until slightly thickened, stirring occasionally. Reserve 1/4 cup sauce.
4. Push sweet potatoes to the edges of the roasting pan; place salmon filet in center. Spoon remaining sauce over salmon and potatoes.
5. Roast, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish and potatoes to a serving platter. Drizzle with reserved sauce. Sprinkle with green onions and sesame seeds.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSABG.
2. Prehead oven to 425F. Peel sweet potatoes. Cut into 1 1/2 inch chunks. In a large bowl, combine potatoes, cooking oil, and 1 TBS of the sesamie oil. Sprinkle lightly with salt and pepper. Toss to coat. Place sweet potatoes in a large roasting pan. Roast, uncovered, in the preheated oven for 15 mins.
3. Meanwhile, in a 1-quart saucepan, stir together the remaining 1 TBS sesame oil, teriyaki sauce, apricot preserves, orange juice, ginger, mustartm and the 1/4 tsp pepper. Bring to boiling; reduced heat. Simmer uncovered, about 5 mins or until slightly thickened, stirring occasionally. Reserve 1/4 cup sauce.
4. Push sweet potatoes to the edges of the roasting pan; place salmon filet in center. Spoon remaining sauce over salmon and potatoes.
5. Roast, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish and potatoes to a serving platter. Drizzle with reserved sauce. Sprinkle with green onions and sesame seeds.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSABG.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 7.3 g
- Cholesterol: 15.1 mg
- Sodium: 281.3 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 3.9 g
- Protein: 8.4 g
Member Reviews