SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Asian Salmon with Oven-Roasted Sweet Potatoes

Makes: 4 servings
Prep 30 mins Cook 5 mins Roast 425°F 35 mins
Asian Salmon with Oven-Roasted Sweet Potatoes
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
  •  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
Directions

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.

Nutrition Facts (Asian Salmon with Oven-Roasted Sweet Potatoes)
  • Servings Per Recipe 4,
  • cal. (kcal) 470,
  • Fat, total (g) 22,
  • chol. (mg) 77,
  • sat. fat (g) 4,
  • carb. (g) 35,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 5,
  • sugar (g) 9,
  • pro. (g) 30,
  • vit. A (IU) 19339,
  • vit. C (mg) 33,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 500,
  • Potassium (mg) 1020,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe