Thursday, March 20, 2008

Asian salmon and sweet potatoes

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.

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