Salmon with Brown Sugar Glaze & Mashed Sweet Potatoes

This recipe yields 6 salmon filets. See video of this recipe here:

https://www.facebook.com/share/r/1CRUjax4JV/

Tools:

1. 2 Baking sheets

2. 2 in1 strainer pot for boiling and draining sweet potatoes (I have personally used this exact pot for 3 years and it has held up so well. No dumping, splashing or rush of steam. It has nozzles that hold the lid in place, allowing me to strain right from the pot.

3. 4 sheets of precut parchment paper sheets. A box of these last a long time!

4. Whisk

5. Wooden spoon

Ingredients:

6 salmon filets

salt and pepper

For Mashed Sweet Potatoes

• 3-4 large sweet potatoes

• 1/4-1/2 c butter

• 1/2 brown sugar

• 1 TBS Cinnamon

For Glaze:

• 1/2 brown sugar

• 2 TBS honey

• 2 TBS soy sauce

• 1 TBS dijon mustard

• 1TBS EVOO

• 2 cloves garlic / 2 TSP minced garlic / 'jarlic'

• red crushed pepper flakes (optional)

Steps:

1. Turn oven on to 400 F

2. Cut Salmon in desires filet size and lightly season with salt and pepper

3. Peel potatoes, cut into chunks and place in boiling water for 8-10 minutes

While potatoes are boiling, combine all glaze ingredients and bring to a boil over medium heat for 3-6 minutes. Set aside. Glaze should thicken. If not, boil for another 5 minutes.

Place one sheet of parchment on a cookie sheet. Place 3 filets. If desired drizzle 1/4 to 1/2 of the glaze (or save for after baking). Take a 2nd sheet of parchment paper and match up edges with the first. Start tightly rolling the edges up together, going all the way around all 4 sides. The end result will look somewhat like a giant hot pocket or calzone. It wont be perfect or neat.

Repeat the above steps with the next 3 filets. Bake both sheets at 400 for:

• Thinner fillets (½ inch / 1.25 cm) → about 10–12 minutes

• Thicker fillets (1 inch / 2.5 cm or more) → about 14–16 minutes

While the fish bakes, place boiled sweet potatoes in a bowl and add brown sugar, butter and cinnamon. Add a little cream or mile to soften the texture if desired.

Remove fish from paper gently and baste with remaining glaze. Optional: leave the fish in parchment paper, removing the top sheet, add more glaze and then broil to caramelize.

This meal goes great with Caesar salad.