This is the recipe you pull out when you want to impress someone without really having much talent for cooking. I've made it a few times now, and it always comes out delicious. It does take a little more work to prepare, but don't be scared by the number of steps or ingredients. They're all easy steps and it will be worth it.
1.5-2 lb fresh or frozen salmon filet
2 lbs. sweet potatoes
1 T. cooking oil
2 T. sesame oil, divided
salt & pepper to taste
1/3 c. teriyaki sauce
2 cloves garlic, minced
2 T. apricot or peach preserves
2 T. orange juice
2 t. grated fresh ginger
1 t. dijon mustard
1/4 t. black pepper
1/4 c. sliced green onion
1 T. toasted sesame seeds
Thaw fish (if frozen). Rinse and pat dry with paper towels.
Preheat the oven to 425 degrees. Peel sweet potatoes and cut into 1" chunks. In a large bowl, combine potatoes, oil, and 1 T. sesame oil. Sprinkle with salt and pepper. Toss to coat. Place in a large roasting pan and bake uncovered for 15 minutes.
Meanwhile, in a medium saucepan, stir together 1 T. sesame oil, teriyaki, garlic, preserves, orange juice, ginger, mustard and black pepper. Bring to a boil, reduce heat and simmer for ~5 minutes until slightly thickened.
Remove potatoes from the over and push to the side of the pan. Place salmon filet in the center of the pan. Set aside 1/4 c. of prepared sauce, and pour the rest over fish and potatoes. Roast uncovered for 20-25 minutes or until fish flakes easily and potatoes are tender.
Drizzle with reserved sauce. Garnish with green onion and sesame seeds.