Sweet potatoes boost nutrition in sheet pan supper
Improving the nutritional profile of baked potatoes — even loaded with toppings — is easy when cooks choose sweet potatoes.
That was the premise of this blog’s previous post, highlighting a one-dish meal that my family enjoys about once a month. Similarly, sweet potatoes can be an easy, healthy substitute when the recipe calls for simply roasted potatoes served as a side dish.
Indian and Asian spices are a natural with sweet potatoes on my palate, which is one reason I’d likely choose sweet potatoes for this simple sheet pan supper, suggested for Yukon gold potatoes. Sweet potatoes will take a bit longer to roast, so plan accordingly. Emphasize flavors in the fish marinade by covering the roasting potatoes with thinly sliced lime — delicious with sweet potatoes — instead of lemon.
Soy-Glazed Roasted Salmon With Spiced Potatoes
1 tablespoon grated lime zest
Juice of 1 lime
3 tablespoons finely chopped cilantro
3 garlic cloves, peeled and chopped
1-inch knob fresh ginger, peeled and finely chopped
1 tablespoon finely chopped hot red chile
1 teaspoon coarsely ground black pepper
5 tablespoons light soy sauce
4 tablespoons dark brown sugar
4 tablespoons vegetable oil
1 1/2 pounds boneless, skinless salmon fillet
1 pound Yukon gold potatoes, cut into chunks
1 tablespoon of olive oil
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon kosher salt
1 lemon, sliced thin
Combine in a large bowl the lime zest and juice, the cilantro, garlic, ginger, hot red chile, black pepper, soy sauce, sugar and vegetable oil with 4 tablespoons water; whisk together. Place the salmon fillets in bowl of marinade and let them soak for 20 minutes. While salmon is marinating, make the potatoes.
Preheat oven to 425 F.
Toss potatoes in a large bowl with the olive oil, cumin, garam masala and salt. Spread over a baking pan, place the lemon slices on top and bake in preheated oven until tender and crispy, for 25 to 30 minutes.
About 10 minutes before potatoes are done, remove salmon fillets from marinade and place on a baking sheet.
Place salmon in oven and roast for 15 minutes, or until salmon flakes easily and is opaque throughout. Remove potatoes to a platter, and turn oven to broil. Broil salmon for 2 to 3 minutes, or until edges are slightly charred.
Serve hot, with roasted potatoes and a green salad.
Makes 4 servings.
— Recipe adapted by Tribune News Service from "The Curry Guy" by Dan Toombs.