Asian Salmon with Roasted Vegetables

3 Apr

Roasting vegetables brings the sweetness and flavor out of them. I typically use shrimp in my stir fry type of dishes, but this sauce goes excellent with fatty fish like salmon. This seriously is one of the most interesting and best salmon recipes I have made in a long time. If you do not like salmon, try it with chicken on swordfish.

  • 2 medium sweet potatoes,, peeled and cut into cubes
  • 2 tbs olive oil
  • 2 tsp cinnamon
  • 2 cups broccoli florets
  • 1 pound of salmon, skinned and cut into cubes
  • 1/2 pound of mushrooms


  • 1/3 cup low sodium gluten free soy sauce
  • 1/4 cup natural rice vinegar
  • 1 tbs honey
  • 1/2 tsp minced garlic
  • 1/2 tsp minced ginger
  • 1/2 tsp chili flakes
  • 1/2 tsp Sriracha hot sauce

Preheat oven to 400 degrees. Toss sweet potatoes with 1/2 tbs olive oil. Add cinnamon, season with pepper and toss again. Spread spread on a cookie sheet. Bake 20 minutes. In a bowl toss the broccoli florets with 1/2 tbs olive oil, season with pepper. Push sweet potatoes to one side of the cookie sheet and arrange broccoli on other side. Bake 10 -15 minutes.                                          Whisk the sauce ingredients together. In a wok or nonstick pan, heat remaining 1 tbs of oil over high heat, add the mushrooms, cook 1 minute, add the salmon, turning occasionally until browned on all sides, 3 minutes but not cooked completely.  Set salmon and mushrooms aside on a plate. Add the sauce mix and simmer until thickened (2-3 min). Reduce heat to medium, add the vegetables and salmon back to pan. Turn gently to coat, 3 minutes.





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