Friday, March 4, 2011

Salmon, Smashed Sweet Potatoes and Roasted Brussels Sprouts


Salmon fillets
2 TBSP Vegetable oil

2 cups Brussels Spouts
1/2 apple chopped
1/4 cup Pancetta diced
1 TBSP Brown Sugar
1 TBSP Olive oil 

2 cups Sweet Potatoes chopped
2 TBSP butter
1 TBSP honey
1/8 tsp Cayenne Pepper

Coat salmon fillets with vegetable oil and season with salt and pepper.  Sear over high heat for a few minutes on both sides.

Brussels Spouts:
Preheat oven to 400 F.  Cut stems off brussels sprouts and cut them in half.  Remove and discard the loose leaves.  Coat with olive oil, mix in pancetta, apples and brown sugar, and season with salt and pepper.  Place in roasting pan and roast for 20 minutes or until the edges of the brussels spouts are nice and crispy. 

Mashed Sweet Potatoes:
Cube the sweet potatoes and boil in salted water until soft.  Drain the water and place back in the pot.  Add the butter, honey and cayenne pepper and puree with an immersion blender or a fork if you like it chunkier.  Salt to taste. 


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