Tuesday, February 12, 2013

Roasted Blueberry Sweet Potato and Honey Mustard Salmon

Sweet Potatoes and Salmon
This one’s for Adrienne. I love salmon and sweet potatoes. I could eat just that for the rest of my life. Usually I just grill the salmon and bake sweet potato fries. How many ways can I possibly prepare salmon and sweet potatoes? (Or chicken and sweet potatoes) After Adrienne posed this question, I was motivated to come up with something creative and simple.

Sweet Potatoes with Goat Cheese and Honey Balsamic Roasted Blueberries

This may sounds complicated and fancy. But it’s actually quite easy and the flavor combination was incredible. I think this would be great with grapes in place of blueberries also.

1 C blueberries
2 teaspoons honey
1 teaspoon balsamic vinegar
3-4 Tablespoons organic goat cheese
2 sweet potatoes

1.     Preheat oven to 400
2.     Poke sweet potatoes with a knife a few times. Wrap sweet potatoes in foil and bake for 45 minutes.
3.     Place blueberries on a lightly oiled baking sheet. Drizzle with honey and balsamic vinegar.
4.     Bake for 5 minutes, until they are falling apart.
5.     Cut open cooked sweet potatoes and mash the insides with a fork.
6.     Crumble goat cheese on top of potato, then top with warm blueberries.

Honey Mustard Salmon

Long ago, on one of our first dates, I made Sam honey mustard chicken. I used what I remembered from that recipe to make this Honey Mustard Salmon. This would be great on any protein of your choice (chicken, pork, tempeh, tilapia).

2 Tablespoons Dijon mustard
1 Tablespoon Honey
1 teaspoon Dill
Dash of salt and pepper
2 Salmon fillets

1.     Preheat oven to 400
2.     Mix mustard, honey, dill and salt and pepper
3.     Spread honey mustard mix on top of the salmon in glass baking dish
4.     Bake for about 15 minutes or until opaque in the middle


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