We ordered grocery delivery this weekend for a Tuesday afternoon arrival. We tried the service out to share with my parents to help take the burden off of my siblings. Once the groceries arrived, they spilled out into the kitchen. The service exceeded my expectations and I would recommend it as an alternate way to shop for everyday items. The product selections as far as vegetables and meats were of high quality and freshness. I was overwhelmed with what to cook for dinner since there were so many fresh options to pick from – pork, chicken, shrimp, etc.
Knowing that I had already pulled frozen salmon out for dinner, I forced myself to stick with that plan. The question at hand was “How am I going to prepare it this time?” As the day pressed on, I had to come to some kind of creative decision of what to make with it. I had a few sweet potatoes left from Thanksgiving and some fresh broccoli from the local Amish market. Those two ingredients helped foster my quick dinner fix for the salmon.
Here’s what I made (I didn’t take photos of the progress yesterday because we were distracted by the food delivery). Enjoy!
Maple Pecan Glazed Salmon and Sweet Potato Medallions
Ingredients
- 1 sweet potato (large)
- olive oil
- kosher salt
- 2 salmon filets 6-8 oz each, skin removed
- ½ tsp Monterey chicken seasoning
- 3 cups broccoli chopped into bite sized pieces
- 2 tbsp butter
- 2 tbsp pure maple syrup
- ¼ cup pecans coarsely chopped
Instructions
- Preheat oven to 400°F. Line jelly roll pan with parchment paper. Peel sweet potato and slice into ¾ inch medallions. Place into a small bowl and drizzle with a little bit of olive oil. Toss to coat. Place medallions in a single layer at one end of baking sheet. Season lightly with kosher salt. Bake in oven for 20 minutes.
- While baking, prepare salmon. Place in small rectangular pan and drizzle with olive oil. Flip several times to coat. Sprinkle with seasoning and set aside.
- Remove potatoes from oven. Turn oven down to 350°F. Flip potatoes over to brown opposite side. On alternate end of pan, place salmon and return to oven. Cook until salmon flakes with fork and potatoes are tender, approx 8-10 minutes.
- While they bake, bring 2 cups of water to a boil in a small saucepan. Once boiling, place chopped broccoli into water and blanch for 3-4 minutes, strain and season as desired. Keep warm.
- Place butter and maple syrup in small sauce pan and bring to a rapid boil. When mixture begins to thicken, remove from heat and add nuts. Be careful not to scorch. Keep warm.
- To present, stack sweet potato medallions in a “wall formation”, place salmon filet on top and broccoli on the side. Drizzle with glaze mixture and enjoy!
