Spooky Seared Salmon

Name: Spooky Seared Salmon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: ***For the sweet potatoes:***; 4 small sweet potatoes, cut into 2-inch-thick pieces; 1 tablespoon olive oil; 1 tablespoon coriander, crushed; 1 red chile, thinly sliced; kosher salt, to taste; pepper, to taste; ***For the vinaigrette:***; 2 tablespoons clementine juice; 1 teaspoon honey; 1 teaspoon fresh ginger, peeled and grated; 1 teaspoon white wine vinegar; 1 tablespoon olive oil; ***For the salmon:***; 1 tablespoon olive oil; 1 1/4 pounds salmon fillets, skinless and cut into 4 pieces; salt, to taste; pepper, to taste; cilantro, to taste, chopped, for serving

Fish Oven Halloween

Time: 35 minutes

Yield: 4 servings

About

As the creepy crawlies start making their way back around, you want to know what we find really scary? Not knowing what to make for dinner! That makes us want to scream with terror... even more so than the scariest Halloween display on the block. Spooky Seared Salmon takes all of that fear right out of us, though! It dresses up some tender sweet potatoes with the flakiest salmon for a full-fledged meal, making dinner prep not so spooky after all. It's all treats, not tricks, here! Drizzle the dazzling duo with a citrusy vinaigrette and you've got yourself a "spooktacular" dish. Leave the fright and horror to the ghouls outside, Spooky Seared Salmon is here to make all your fears disappear!

Ingredients

For the sweet potatoes:
4 small sweet potatoes, cut into 2-inch-thick pieces
1 tablespoon olive oil
1 tablespoon coriander, crushed
1 red chile, thinly sliced
kosher salt, to taste
pepper, to taste
For the vinaigrette:
2 tablespoons clementine juice
1 teaspoon honey
1 teaspoon fresh ginger, peeled and grated
1 teaspoon white wine vinegar
1 tablespoon olive oil
For the salmon:
1 tablespoon olive oil
1 1/4 pounds salmon fillets, skinless and cut into 4 pieces
salt, to taste
pepper, to taste
cilantro, to taste, chopped, for serving

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -On a rimmed baking sheet, add the sweet potatoes, 1 tablespoon of the oil, the coriander, the chile, the salt, and the pepper and toss to coat.

Step 3 -Roast the sweet potato mixture until the potatoes are golden-brown and tender, about 20-25 minutes.

Step 4 -While the sweet potatoes are cooking, in a small bowl, whisk the clementine juice, the honey, the ginger, the vinegar, and 1 tablespoon of the oil together.

Step 5 -In a large skillet over medium-high heat, heat the remaining oil.

Step 6 -Season the salmon pieces with the salt and the pepper.

Step 7 -Add the salmon pieces to the hot oil and cook until they reach an internal temperature of 145 degrees and are golden-brown, about 5-6 minutes per side.

Step 8 -Serve the salmon pieces with the sweet potatoes, drizzled with the vinaigrette and garnished with the cilantro.

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