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Kung Pao Salmon with Sweet Potato & Broccoli Recipe

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This recipe for Kung Pao Salmon with Sweet Potato & Broccoli is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large Sweet Potato, peeled and cut into 1-inch cubes
2 tbsp olive oil, divided
2 tsp cinnamon
3 cups broccoli florets
1/2 cup soy sauce
1/4 cup rice vinegar
1 tbsp agave syrup
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 tsp chili flakes
1/2 tsp Sriracha hot sauce
8oz skinless salmon fillet, cut into 1-inch cubes
2 tbsp roasted unsalted peanuts
Thinly sliced scallions, for serving
Directions:
Directions:
Preheat oven to 375º. On a baking sheet toss sweet pot chunks with 1/2 tbsp oil. Add cinnamon, season with salt and pepper, and toss again Spread chunks in a single layer and bake until soft, 15-20min. In a bowl, toss broccoli with 1/2 tbsp oil, season with salt and pepper and toss again. Push sweet pot to one side of sheet and arrange broccoli on other side in a single layer; bake until tender, 10-15min more.

In a bowl, whisk soy sauce, vinegar, agave, garlic, ginger, chili flakes and Sriracha; set aside. In a nonstick pan over high heat, heat remaining 1 tbsp oil; cook salmon, turning occasionally, until browned on all side, 3-5min (or bake in oven with sweet pot & broccoli). Transfer salmon to a plate and set aside; add soy sauce mixture to pan and simmer until thickened, 2-4min. Reduce heat and return salmon to pan along with vegetables; turn gently to coat, 3 min. Top with peanuts and scallions.
Number Of Servings:
Number Of Servings:
2

 

 

 

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