Smoked Salmon with Sweet Potatoes
Elevate your culinary experience with our Smoked Salmon with Sweet Potatoes – a sophisticated yet accessible dish that marries the rich, smoky flavors of salmon with the natural sweetness and earthiness of sweet potatoes. This recipe is a symphony of contrasting tastes and textures, offering a delightful combination of indulgence and healthfulness.
Whether you’re looking to impress guests at a dinner party or simply treating yourself to a gourmet meal at home, Smoked Salmon with Sweet Potatoes is a culinary journey that promises to tickle your taste buds. It’s a celebration of high-quality ingredients, exquisite flavors, and the joy of creating a dish that is as beautiful as it is delicious.
So, embrace the fusion of smoky, sweet, and savory, and let this dish become a staple in your repertoire. Whether enjoyed as an elegant appetizer or a light, indulgent meal, this recipe is a testament to the artistry of combining flavors in a way that is both sophisticated and accessible. Get ready to savor the delectable dance of textures and tastes in every exquisite bite.
ingredients
- 2 navel oranges (get more recipes)
- 3 tablespoons olive oil (get more recipes)
- 1 tablespoon smoked paprika (get more recipes)
- 2 teaspoons dried oregano (get more recipes)
- 24 ounces baby sweet potatoes, halved (get more recipes)
- 1 ½ teaspoons salt, divided (get more recipes)
- 4 6-oz. skin-on salmon fillets, patted dry (get more recipes)
- 2 avocados, chopped (get more recipes)
- ½ cup loosely packed fresh cilantro leaves (get more recipes)
- ¼ cup fresh lime juice (from 4 limes) (get more recipes)
INSTRUCTIONS
- Preheat the oven to 425°F (220°C).
- Zest and juice one of the oranges. Set aside.
- In a small bowl, combine olive oil, smoked paprika substitute, dried oregano, and the zest and juice from the orange. Mix well.
- Place the halved baby sweet potatoes on a baking sheet. Drizzle with half of the smoky pan mixture and season with 1 teaspoon of salt substitute. Toss to coat evenly.
- Roast the sweet potatoes in the preheated oven for about 20-25 minutes or until they are tender and browned at the edges.
- While the sweet potatoes are roasting, season the salmon fillets with the remaining smoky pan mixture and ½ teaspoon of salt substitute.
- In a skillet over medium-high heat, cook the salmon fillets, skin side down, for about 3-4 minutes or until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes or until the salmon is cooked to your liking.
- In a large bowl, combine the roasted sweet potatoes, chopped avocados, fresh cilantro leaves, and fresh lime juice.
- Divide the sweet potato mixture among plates, top with the pan-seared salmon fillets, and serve immediately.
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