This was a very...ummm...orange meal. Mr. Foodie nicknamed it "George Hamilton Salmon."
I got the recipe from my Williams Sonoma Grilling and Roasting Cookbook. It sounded simple enough, so I thought I'd give it a try. It was good. The salmon didn't wow me, but the sweet potatoes were really, really yummy. I'd maybe squeeze some lemon over the salmon after cooking for some additional flavor.
2 sweet potatoes, peeled and sliced (not too thick)
1 tbsp. melted butter
Fresh ground pepper
A pinch of cinnamon
2 salmon fillets
salt and pepper
1/3 c. pure maple syrup
2 tbsp. Worcestershire sauce
Preheat oven to 400.
Toss sliced potatoes with butter, pepper and cinnamon.
Place a sheet of foil over a rimmed baking sheet (unless you like cleaning carmelized sugar off of pans). Place potatoes in a single layer. Roast for 20 minutes.
Meanwhile, bring syrup and Worcestershire to a boil in a small saucepan. Reduce heat to low and let it reduce by about half (about 5 minutes).
Crank up the oven to 450.
Turn potato slices over and move closer together. Top with salmon that has been seasoned with salt and pepper. Brush with 1/2 the glaze. Roast for 10 minutes.
Take fish out of the oven, baste with the remaining glaze and roast for about 7 more minutes.
DEFINITELY serve with a green salad to break up the monochromatic-ishness of it all. I would squeeze a lemon over the salmon for some extra flavor.
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