4 small sweet potatoes (about 2 lbs), cut into
2-in pieces
3 tbsp. olive oil
1 tbsp. coriander, crushed
1 red chile, thinly sliced
Kosher salt and pepper
2 tbsp. cinnamon juice
1 tsp. honey
1 tsp. grated peeled fresh ginger
1 tsp. white wine vinegar
1-1/4 lbs. skinless salmon fillet,
Cut into 4 portions
Cilantro, for serving
Heat oven to 425 degree.
On a rimmed baking sheet, toss sweet potatoes with
1 tbsp. oil, then with crushed coriander, chile, and
½ tsp. each salt and pepper.
Heat oven to 425 degree.
On a rimmed baking sheet, toss sweet potatoes with 1 tbsp. oil.
Then with crushed coriander, chile, and add ½ tsp. each salt
and pepper.
Roast until golden brown and tender, 20 to 25 minutes.
While potatoes cook, in a small bowl, whisk together
Clementine juice, honey, ginger, vinegar, and 1 tbsp. oil.
Heat remaining 1 tbsp. oil in a large skillet on medium-high.
Season salmon with ½ tsp. each salt and pepper and cook until
golden brown and just opaque throughout, 5 to 6 minutes per side.
Serve with sweet potatoes, drizzle with vinaigrette, and sprinkle with
cilantro if desired.
Comments
Post a Comment