First, they’re sour, then they’re sweet. No, this isn’t an ad for Sour Patch Kids but these sweet and sour salmon are so good they’ll become a regular weeknight meal. We start off by making the sweet and sour sauce, which consists of 8 ingredients and takes no more than 5-10 minutes. You’ll have about 1 cup of sweet and sour sauce, so there might be some leftovers after baking the salmon depending on how much salmon you’re cooking. Any extra sauce can be drizzled on top of the finished dish or stored for later in an airtight container in the fridge for 3-5 days.
The cooked salmon is then served on a delicious bed of kale salad which consists of kale (of course) cooked with chopped garlic and then tossed with roasted sweet potatoes, roasted sweet peppers, salt, and pepper. This dish is fairly easy and quick to make which means you’ll be able to eat sooner and then these sweet and sour salmon will be sour, sweet, and gone.
So, let’s get to cooking. Have fun and enjoy!
Servings: 2
Ingredients
2 Salmon Fillets
4 ½ cups Kale
2 Sweet Potatoes
3 Sweet Peppers
3 cloves Garlic
Salt & Pepper
Sweet & Sour Sauce
1tbsp Soy Sauce
⅓ cup Brown Sugar (Light or Dark)
⅓ cup Rice Vinegar
1tbsp Sweet Chili Sauce
3tbsp Ketchup
⅔ cup Pineapple Juice
1tbsp Cornstarch
1tbsp Water
Steps
Make Sweet & Sour Sauce
1. In a small bowl, add the cornstarch and water. Whisk to combine until smooth.
2. In a saucepan over high heat, add the pineapple juice, rice vinegar, soy sauce, brown sugar, sweet chili sauce and, ketchup. Bring to a boil then stir in cornstarch. Continue boiling until thickened. Remove from heat and if needed strain into a bowl and allow to cool.
Roast Potatoes & Peppers
3. Preheat oven to 450°F. Dice sweet potatoes into bite-sized pieces, wash, and pat dry. Toss with 1tsp oil, salt, and pepper. Place evenly on one side of a foil-lined baking pan and bake for 15 mins.
4. Meanwhile, cut the tops off the sweet peppers, remove the seeds and ribs. Slice lengthwise. Place in a bowl and coat with ½ tsp of oil, salt, and pepper.
5. Peel and chop the garlic. After 15 minutes, place the sweet peppers evenly on the other side of the baking pan. Bake for 10 minutes until peppers are lightly browned. Remove from the oven.
Cook Salmon & Kale
6. Pat dry salmon fillets, and season both sides with ½ tsp of salt and pepper. Place on a baking pan and pour a spoonful of the sweet and sour sauce over the fillets. Bake for 10 minutes. Then broil for 2-4 minutes.
NOTE: Add more sauce before broiling.
7. While salmon cooks, wash and pat dry kale. In a pan heat 1tbsp oil over medium heat. Add the chopped garlic, cook for 30 seconds.
8. Next add the kale, 2tbsp water, salt, and pepper. Stir to combine. Then add the cooked sweet potatoes and peppers, stir again and continue cooking until kale is wilted.
9. In a medium bowl, place the cooked kale & sweet potatoes and top with salmon. Drizzle any extra sweet and sour sauce if desired on top. Serve warm. Enjoy!
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