Asian Salmon With Oven-Roasted Sweet Potatoes

By Ptassone

Ingredients

• 1 1-3/4-pound fresh or frozen salmon fillet, skinned
• 2 pounds sweet potatoes (4 medium)
• 1 tablespoon cooking oil
• 2 tablespoons toasted sesame oil
• Salt and ground black pepper
• 1/3 cup reduced-sodium bottled teriyaki sauce
• 2 cloves garlic, minced
• 2 tablespoons apricot or peach preserves
• 2 tablespoons dry sherry or orange juice
• 2 teaspoons grated fresh ginger
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup sliced green onion (2)
• 1 tablespoon sesame seeds, toasted

Details

Servings 4
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
2. Preheat oven to 425F. Peel sweet potatoes. Cut into 1-1/2-inch chunks. In a large bowl combine potatoes, cooking oil, and 1 tablespoon of the sesame 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 minutes.
3. Meanwhile, in a 1-quart saucepan stir together the remaining 1 tablespoon sesame oil, the teriyaki sauce, garlic, apricot preserves, dry sherry, ginger, mustard, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes 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.