Southwest Salmon and Sweet Potatoes

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Tuesday, November 29, 2011

Southwest Salmon and Sweet Potatoes

Salmon and sweet potatoes tossed with oregano, cumin, and orange. ...

by Erika Nicole Kendall

4 5-ounce fresh or frozen skinless salmon fillets

12 ounces sweet potatoes, scrubbed and cut crosswise into 1/8- to 1/4-inch-thick slices

2 teaspoons olive oil

1/2 teaspoon dried oregano, crushed

1/2 teaspoon ground ancho chile pepper or chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Nonstick cooking spray

1 medium orange, peeled and coarsely chopped

Preheat oven to 350 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. In a medium bowl, toss sweet potato slices with oil. In a small bowl, combine oregano, chile pepper, cumin, salt, and black pepper. Sprinkle 1 teaspoon of the oregano mixture evenly on the salmon. Add remaining oregano mixture to sweet potatoes and toss to coat.

Tear off four 18-inch squares of heavy foil. Lightly coat one side of each foil square with nonstick cooking spray. In the center of each foil square, arrange one-fourth of the sweet potato slices, overlapping slightly. Top each sweet potato mound with a salmon fillet and arrange orange pieces atop salmon.

For each packet, bring up two opposite edges of a foil square and seal with a double fold. Fold ends to completely enclose fish and vegetables, leaving space for steam to build. Place the packets, seam sides up, on a very large baking sheet.

Bake for 30 to 35 minutes or until fish flakes easily when tested with a fork and sweet potatoes are tender. Open the packets carefully when checking doneness. Transfer contents of each packet to a dinner plate.

tagged: chili powder, cumin, fish, orange, oregano, salmon, seafood, sweet potatoes

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One Response to “Southwest Salmon and Sweet Potatoes”

Liz

1

I loved it! But I added some agave nectar and honey for sweet potato mix. I also dipped the salmon in that mix and then dipped it in the seasoning. I like my food sweet and tangy.
Reply

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