Salmon Sweet Potato And Broccoli Nuggets Recipes

SHEET-PAN SALMON WITH SWEET POTATOES & BROCCOLI

Steps:

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
• Combine mayonnaise and chili powder in a small bowl. Set aside.
• Toss sweet potatoes with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl.
• Spread on the prepared baking sheet. Roast for 15 minutes.
• Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl.
• Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes.
• Spread 2 Tbsp. of the mayonnaise mixture over the salmon.
• Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
• Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp. mayonnaise; mix well.
• Divide the salmon among 4 plates and top with cheese and cilantro.
• Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.

SALMON, SWEET POTATO, AND BROCCOLI CHOWDER

Steps:

• In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
• Add the flour and stir until smooth.
• Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
• Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.
• Serves 4-6 ~ garnish with shredded Asiago (or cheddar) cheese, if desired.

ROASTED SALMON WITH SWEET POTATOES AND BROCCOLINI

Steps:

• Line a sheet pan with aluminum foil and place in the oven. Preheat the oven to 400 degrees F.
• Microwave the sweet potatoes on high for about 2 minutes. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges).
• Toss the sweet potatoes with the broccolini, red onion, olive oil and herbes de provence in a bowl. Season with salt and pepper.
• Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast until the fish is cooked and the vegetables are browned and crispy, 12 to 15 minutes.
• Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro.

SALMON, SWEET POTATO AND BROCCOLI "NUGGETS"

Steps:

• Boil and mash the sweet potatoes. Well steam the broccoli until well cooked - mash the two together in a large bowl. Add the other ingredients, mix well with your hands.
• Form the mixture into walnut sized balls and press to create a pattie.
• Heat the oil in a non stick pan. Fry the patties for 3 minutes each side over a medium-high heat.

EVERYTHING SALMON SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with foil and coat lightly with cooking spray.
• Toss sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Place on one half of the prepared baking sheet.
• Bake in the preheated oven for 5 minutes.
• While the potatoes are cooking, stir together Dijon, honey, and cayenne in a small bowl. Toss broccoli with remaining oil, salt, and pepper in a separate bowl.
• Remove potatoes from the oven. Add salmon to the other half of the baking sheet. Place 2 teaspoons of the mustard mixture on each salmon filet; brush evenly to coat, then sprinkle evenly with bagel seasoning. Add broccoli to the sweet potatoes. Return to the oven and bake until salmon flakes easily with a fork and the veggies are golden, about 12 minutes.
• Stir soy sauce into the remaining mustard mixture and drizzle over veggies.

SALMON NUGGETS WITH SWEET POTATO CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. On a large baking tray, toss the sweet potato chips in the oil, add seasoning. Spread them out and bake for 25 mins.
• While the chips cook, prepare the nuggets. Put the cornflakes in a plastic sandwich bag and bash gently with a rolling pin until finely crushed, then tip into a bowl. Beat the egg in another bowl.
• Cut the salmon fillet into chunky nuggets and season. Mix the paprika into the cornflour and sieve over the fish. Toss to coat on all sides. Dip the floured nuggets into the egg, then the crushed cornflakes, pushing them on firmly to help them stick.
• Remove the chips from the oven. Push the chips to the edges of the tray, flipping them over as you do, and place the nuggets in the centre. Cook for 8 mins or until the nuggets are cooked through. Serve with peas and your favourite sauce for dipping.

SESAME SWEET POTATO & SALMON BAKE

Steps:

• Heat the oven to 200C/180C/gas 6. Put the oil and sweet potatoes on a baking tray and toss with seasoning. Roast for 15-20 mins. Add the cherry tomatoes and broccoli, then toss with the sweet potatoes. Roast for 15 mins more until the tomatoes are close to bursting.
• Nestle the salmon in the tray, brush with 1 tbsp of the tahini and top with the sesame seeds. Bake for a further 8-10 mins until the salmon is cooked through. Loosen the remaining tahini with a bit of water if needed, then drizzle over the cooked veg and serve.