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1
1 3/4 pound fresh or frozen salmon fillet, skinned
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2
pounds sweet potatoes (4 medium)
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1
tablespoon cooking oil
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2
tablespoons toasted sesame oil
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Salt
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Ground black pepper
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1/3
cup reduced-sodium bottled teriyaki sauce
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2
cloves garlic, minced
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2
tablespoons apricot or peach preserves
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2
tablespoons dry sherry or orange juice
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2
teaspoons grated fresh ginger
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1
teaspoon Dijon-style mustard
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1/4
teaspoon freshly ground black pepper
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1/4
cup sliced green onion (2)
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1
tablespoon sesame seeds, toasted
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.
- Servings Per Recipe 4,
- Calories 470,
- Protein (gm) 30,
- Carbohydrate (gm) 35,
- Fat, total (gm) 22,
- Cholesterol (mg) 77,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 9,
- Vitamin A (IU) 19339,
- Vitamin C (mg) 33,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 500,
- Potassium (mg) 1020,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I have impressed others with this recipe many times. It's very easy to make too. On one occasion I didn't make the potatoes and substituted the sesame oil with olive oil. The dish came out great! Out of the five times that I've used this recipe, using fresh farmed raised salmon has worked best for me. I recommend using a little more sauce with this recipe since it is so good. Enjoy!
3/20/2010 04:13:01 PM Report Abuse