Photo: Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts Recipe
Ingredients
- Cooking spray
- 2 pounds salmon fillets, 6 fillets or 2 whole sides
- Salt and freshly ground black pepper
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons molasses
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 (11-ounce) can mandarin oranges, drained
- 1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips
- 2 cups haricots verts or string beans
Directions
Preheat oven to 400 degrees F.
Coat a large roasting pan and large baking sheet with cooking spray.
Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.
Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.
Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.
Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired
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By mbuetti_4010557
NY
on December 15, 2012
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My whole family enjoyed this meal including my picky kids. I have never roasted salmon before and it was amazingly moist. Next time, I will place the haricots verts in a separate pan and remove them about 5-10 minutes earlier.
By darling01
Epping, NH
on September 07, 2012
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Very good - just made it and cooked on the grill in aluminum packet.
By lagangler
Irving, TX
on April 15, 2012
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I've wanted to try this recipe for a while. I received fingerling potatoes from my produce co-op and it immediately came to mind. The flavor was great and the meat was moist. I made it with both salmon and chicken and it turned out beautifully (I cooked the chicken 10 minutes longer. I didn't have haricot verts, but instead glazed carrots with molasses and orange to tie in those flavors. My only complaint is that I expected the sauce to have more body. Mine was a thin consistency and most of it cooked in the bottom of the baking dish rather than on the meat. All in all it it was still a beautiful dinner for company with many compliments to the chef.
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