An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Tuesday, September 30, 2008

Maple Glazed Salmon with Roasted Sweet Potatoes

This was a 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 servings
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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