Robbie, one of my California hosts, made dinner the other night & I had to share some of the recipes he used because they were delicious. After a long day of playing with Lokshen, the golden doodle puppy, in the park, we were famished. So while Rachel & I relaxed on the couch, Robbie whipped up a storm in the kitchen. He made Sweet & Sour Glazed Salmon with Chipotle Sweet Potato Mash and Roasted Brussel Sprouts. Yum, right?
1 tbsp Vegetable Oil
1 Red Bell Pepper, stemmed, seeded & finely chopped
1/2 tsp Salt
2 cloves of Garlic, finely minced
1/2 cup Red Wine Vinegar
1/2 cup packed Light Brown Sugar
1/2 tsp Red Pepper Flakes
2 Salmon Fillets, 6 oz each
Adjust an oven rack to the upper-middle position and preheat your oven to 500 F.
Heat the oil in a small saucepan over medium heat until shimmering. Add the bell pepper & salt, and cook until softened, about 5 minutes. Sir in the minced garlic and cook until fragrant, about 15 seconds. Stir in the remainder of the ingredients and allow to simmer until the mixture is syrupy.
Set aside while you prepare the salmon.
Remove any bones from the salmon and pat the fish dry with a paper towel. Season with salt and pepper, lay it skin side down in a lightly oiled 9 by 13" baking dish. Bake for 5 minutes.
Remove the salmon from the oven and spread a thick layer of the prepared glaz over the tops and sides of the fish. Place back in the oven and bake until all but the very center of the fish as turned opaque, about 5 minutes longer.
Remove from the oven, brush with another layer of glaze and serve. You can serve any extra glaze on a small bowl next to the fish.
Chipotle Smashed Sweet Potatoes
2 Sweet Potatoes, peeled & diced
1/2 of a canned Chipotle Pepper (not a half a can, a half a pepper!!!)
1/2 tsp of juice from a can of Chipotle Peppers
Gently steam the cubed sweet potatoes over low heat until they are tender and cook through. Mash the potatoes, add the chipotles and juice and serve. You can adjust the amount of Chipotle and juice according to your taste; just add a bit of a time because that stuff can be HOT!