Salmon With Scalloped Sweet Potatoes
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"This recipe uses seven of 10 EatSmart tactics: fatty fish, good carbs, vegetables, fiber, nuts, smaller portions and no trans fats. These simple tactics can improve your health."
Original recipe yield: 6 servings.
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INGREDIENTS:
- 3 medium sweet potatoes, peeled and thinly sliced
- 1 medium yellow onion, roughly chopped
- 1 teaspoon grated ginger root
- 1 cup orange juice
- 3 tablespoons orange marmalade, divided
- 2 tablespoons melted trans-fat-free margarine
- Salt, to taste
- 1 1/4 pounds salmon fillet, skin removed, cut into pieces
- Freshly ground black pepper, to taste
- 1/4 cup almond slivers, toasted
- 1/4 cup Italian parsley sprigs
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DIRECTIONS:
- Preheat oven to 400 degrees. Combine sweet potatoes, onion, ginger, juice, 2 Tbs. marmalade, margarine and salt. Place in a 9-by-13-inch casserole dish, sprayed with cooking spray. Bake, covered, for 40 minutes. Remove from oven; top with salmon. Brush fish with reserved 1 Tb. marmalade; grind on pepper. Return to oven uncovered and bake 10 to 12 minutes, until fish is done to your liking. Garnish with almonds and parsley.
For more information from Jean Carper, go to www.Jeancarper.com. Find more recipes, hints and tips from USA WEEKEND. Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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