December 29, 2010

Sweet & Sour Salmon

Robbie, one of my California hosts, made dinner the other night & I had to share some of the recipes he used because they were delicious. After a long day of playing with Lokshen, the golden doodle puppy, in the park, we were famished. So while Rachel & I relaxed on the couch, Robbie whipped up a storm in the kitchen. He made Sweet & Sour Glazed Salmon with Chipotle Sweet Potato Mash and Roasted Brussel Sprouts. Yum, right?
salmon2

salmon1

Sweet & Sour Salmon
adapted from The America's Test Kitchen Family Cookbook

1 tbsp Vegetable Oil
1 Red Bell Pepper, stemmed, seeded & finely chopped
1/2 tsp Salt
2 cloves of Garlic, finely minced
1/2 cup Red Wine Vinegar
1/2 cup packed Light Brown Sugar
1/2 tsp Red Pepper Flakes
2 Salmon Fillets, 6 oz each

Adjust an oven rack to the upper-middle position and preheat your oven to 500 F.
Heat the oil in a small saucepan over medium heat until shimmering. Add the bell pepper & salt, and cook until softened, about 5 minutes. Sir in the minced garlic and cook until fragrant, about 15 seconds. Stir in the remainder of the ingredients and allow to simmer until the mixture is syrupy.
Set aside while you prepare the salmon.
Remove any bones from the salmon and pat the fish dry with a paper towel. Season with salt and pepper, lay it skin side down in a lightly oiled 9 by 13" baking dish. Bake for 5 minutes.
Remove the salmon from the oven and spread a thick layer of the prepared glaz over the tops and sides of the fish. Place back in the oven and bake until all but the very center of the fish as turned opaque, about 5 minutes longer.
Remove from the oven, brush with another layer of glaze and serve. You can serve any extra glaze on a small bowl next to the fish.

Chipotle Smashed Sweet Potatoes
2 Sweet Potatoes, peeled & diced
1/2 of a canned Chipotle Pepper (not a half a can, a half a pepper!!!)
1/2 tsp of juice from a can of Chipotle Peppers

Gently steam the cubed sweet potatoes over low heat until they are tender and cook through. Mash the potatoes, add the chipotles and juice and serve. You can adjust the amount of Chipotle and juice according to your taste; just add a bit of a time because that stuff can be HOT!
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3 comments :

  1. Hey Erica! It's Jenné from Peacefood Cafe.
    I'm still loving your blog!
    You inspired me to join twitter, my progress is a little slow, but I'm getting the hang of it.
    The salmon looks yummy :)

    Happy New Year!

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  2. wow! delish. BUT, you didnt include the brussels sprouts part of the recipe! those are like my favorite veggie of all time.

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  3. Wow that looks amazing. I'm going to have to make this one soon!

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