Let’s face it, we want ease and we want nutrition. Well, this recipe gives you both! Sizzlefish Salmon is a great source of protein, as well as Omega-3 fatty acids. Its mild, delicious salmon flavor and rich, flaky flesh pair absolutely perfectly with the sweet velvety teriyaki sauce and crisp roasted vegetables in this recipe.
4 Sizzlefish Salmon Fillets
2 cups Diced Sweet Potatoes, about ½ inch cubes
1 TBSP Sesame Oil, divided
Salt, to taste
Pepper, to taste
4 cups Broccoli Florets
½ cup Thinly Sliced Red Onion
1 cup Coconut Aminos or Soy Sauce*
2 TBSP Rice Vinegar
2 tsp Sesame Oil
3 Garlic Cloves, minced
2 tsp Freshly Grated Ginger
Pinch of Chili Flakes
4 tsp Tapioca Flour or 2 TBSP Cornstarch
2 TBSP Water
2 tsp Sesame Seeds (optional for garnish)
*Add 1/2 cup brown sugar or paleo friendly granulated sweetner with the soy sauce if using soy sauce, do not use if using coconut aminos
Preheat oven to 400°F. Line a sheet pan with parchment paper and set aside while prepping the ingredients.
In a medium size bowl, toss together the diced sweet potatoes and 1 ½ tsp sesame oil and coat evenly. Transfer sweet potatoes to parchment lined sheet pan and season with salt and pepper.
Place the sweet potatoes in the oven and roast for about 20 minutes, flipping the pieces at 10 minutes.
While the sweet potatoes cook, combine the coconut amino (or soy sauce), rice vinegar, sesame oil, garlic, ginger and brown sugar (if using soy sauce) in a medium saucepan over medium high heat, bringing it to a boil. While the mixture heats, combine the tapioca starch (or cornstarch) and water in a small bowl. Whisk well to insure there are no lumps. When the sauce comes to a boil, whisk in the tapioca (or cornstarch) mixture and whisk until the sauce mixture thickens. Once thickened, remove the sauce from the heat and set aside.
Once the sweet potatoes are cooked and softened when pierced with a fork, remove them from the oven and distribute on the pan with space for the salmon. Place the salmon filets on the sheet pan then season with salt and pepper.
In a medium bowl, combine the broccoli, red onion and remaining 1 ½ teaspoon sesame oil. Mix well and season with salt and pepper.
Sprinkle the broccoli onion mixture around the salmon and sweet potatoes.
Reserving 1/2 cup of the teriyaki sauce for garnish; drizzle the remaining sauce over the salmon and vegetables.
Place the sheet pan back into the oven and bake for 15 minutes or until the salmon reaches 145°F and the broccoli is cooked through.
Serve with remaining sauce and a sprinkle of sesame seeds.
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