I’ve got a bit of a confession to make. I absolutely hated seafood in any form when I was a kid – it didn’t matter if it was fish, or shellfish, or whatever; if it spent it’s life in water, I didn’t want to have anything to do with it. I didn’t even like fish sticks, for goodness sake. Tuna was a real stretch as well, and I didn’t eat much of it growing up (only when there was no other choice).
I don’t know when all that changed for me. I think sometime by early adulthood I had embraced tuna, and maybe breaded and fried flounder, crab cakes if they were good, but that was about the extent of it. Now, well into adulthood and diving headlong into middle age, I’ve expanded my tastes a bit. I’m still picky about fish, but I’ll eat it. I like just about every type of fish except swordfish (it’s a texture thing), but generally I only like fish pan-seared, and not baked or poached. I like crabs and lobster and crawfish, but I’m not crazy about shrimp. I only like scallops if they’re prepared perfectly. I don’t like shellfish (it’s a texture thing), but will eat clam if it’s chopped up in another dish. I’ve tried raw oysters, but wasn’t hot on the experience.
So when I saw this recipe for Maple Glazed Salmon (baked, not seared) in the oven, I wasn’t sure if I’d like it. After Paul made this recipe – oh my God, I apologize for having any doubts. This was absolutely wonderful – the fish flaky and mild (I used some wild salmon from Trader Joe’s), the sweet potatoes, and the sauce – absolute perfection as a combination. I’d pay to order this in a restaurant.
Maple Glazed Salmon with Roasted Brown Sugar Sweet Potatoes
recipe from Dinners for a Year and Beyond
1 tablespoon butter
about 2 pounds of sweet potatoes, peeled and sliced in 1/2″ slices
3/4 cup maple syrup
2 tablespoons apple juice
1 tablespoon Dijon mustard
1 1/2 tablespoons hoisin sauce
2 tablespoons soy sauce
juice of 1/4 of a lemon
3 tablespoons brown sugar
6 salmon fillets, about 6 ounces each
Preheat oven to 375 degrees.
Butter a large baking dish and add sweet potatoes. Drizzle with olive oil and season with salt and pepper. Bake in oven for 30 minutes. After the 30 minutes, sprinkle the potatoes with brown sugar and continue baking for another 10 minutes.
Meanwhile, combine maple syrup, apple juice, mustard, hoisin sauce, soy sauce, and lemon juice. Place salmon in a resealable bag and add half of the maple syrup mixture. Set other half of mixture aside. Allow salmon to marinate while the sweet potatoes bake.
After the sweet potatoes bake for 40 minutes, remove from oven. Increase oven temperature to 400 degrees. Remove salmon from marinade and place on top of sweet potatoes. Discard marinade. Pour the other half of the maple syrup mixture on top of salmon and return to oven. Bake for 12 – 14 minutes or until the potatoes are soft and the salmon is just cooked through.
Remove from oven and serve immediately.