Roasted Salmon with Balsamic Reduction and Sweet Potato Pancake

By á-31949

Ingredients

• Glaze:
• 3/4 cup balsamic vinegar
• 2 Tbl maple syrup
• 1 Tbl Dijon mustard
• 1 clove garlic, peeled and smashed or chopped
• Salmon
• 4 6-oz center-cut salmon filets, skinned
• 2 Tbl olive oil
• Kosher salt and freshly ground pepper
• Potato Pancakes - 16 pancakes
• 1 large russet potato, peeled, grated (about 2 cups)
• 2 cups coarsely grated peeled red-skinned garnet yam (about 1 large)
• 1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 1 1/4 cup)
• 1/4 cup finely chopped fresh parsly, dill, or chives
• 1/4 cup all purpose flour
• 1 large egg
• 1 tsp salt
• 1/2 tsp ground black pepper
• 5 Tbl (about) vegetable/ canola oil

Preparation

Step 1

Glaze:
1. In a small saucepan bring vinegar, maple syrup, mustard and garlic to a boil over medium heat.
2. Reduce the heat to a simmer and cook until thick, about 12 minutes.
3. Set aside to cool for 5 minutes.

Salmon:
1. Position a rack in the center of the oven and preheat the oven to 400 degrees.
2. Line a small baking sheet with parchment paper.
3. Arrange the salmon on the baking sheet.
4. Drizzle both sides of the salmon with olive oil and season with 1 tsp salt and 1/2 tsp pepper.
5. Roast until the salmon is cooked through and flakes eaily with a fork, 8-10 minutes.
6. Set aside to cool for 10 minutes.

Pancakes:
1. Preheat oven to 275 degrees.
2. Mix first 8 ingredients in a large bowl to blend.
3. Heat 2 Tbl oil in a large nonstick skillet over medium heat.
4. Working in batches, drop sweet potato mixture by 1/4 cup-fulls onto skillet.
5. Using spatula, gently flatten each mound to 3 1/2 inch diameter round.
6. Cook pancakes until brown and cooked through, about 3 minutes per side.
7. Transfer pancakes to baking sheet and place in oven to keep warm.
8. Repeat with remaining batter, adding more oil to skillet as needed.
9. Transfer pancakes to plates.