Maple, apple cider, and sweet potatoes are quintessential autumn flavors, making this a great pescatarian alternative to your traditional Thanksgiving dinner, but because sweet potatoes are available year-round, you can enjoy this dish any time you like.
- 1 pound sweet potatoes, scrubbed and cut into ¼-inch thick rounds
- 1 tablespoon neutral oil, such as canola or grapeseed
- 4 fresh thyme sprigs
- Salt and freshly ground pepper
- 2 tablespoons maple syrup
- 2 tablespoons apple cider or juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter
- 1 teaspoon whole grain mustard
- 1 portion king, coho, or sockeye salmon (12 to 14 ounces), pin bones removed, cut into 2 pieces
- Roasted Brussels sprouts for serving
ROAST THE SWEET POTATOES
Preheat the oven to 425°F with a rack in the upper third position. Place a sturdy baking sheet in the oven to preheat with the oven.
In a medium bowl, toss the sweet potatoes with the oil, thyme, and a generous pinch of salt and pepper. Line the preheated baking sheet with parchment (for easy clean up) and add the sweet potatoes in a single layer. Roast in the oven until nearly tender, about 10 minutes.
MAKE THE MAPLE-CIDER GLAZE
While the sweet potatoes are roasting, combine the maple syrup, apple cider, apple cider vinegar, butter, and mustard in a small saucepan over medium-high heat and season with salt and pepper. Simmer until reduced to a thin syrup, 4 to 5 minutes.
ROAST THE SALMON
Remove the sweet potatoes from the oven and flip them over. Place the salmon, skin side down, on the baking sheet next to the sweet potatoes and brush with the maple-cider mixture. Transfer to the oven and roast until the sweet potatoes are tender and lightly browned and the salmon registers 125°F on an instant read thermometer, about 10 minutes, depending on thickness of the fillets. Remove the baking sheet from the oven and turn on the broiler.
FINISH AND SERVE
Return the baking sheet to the oven, and broil until lightly caramelized, 1 to 2 minutes. Watch carefully to avoid burning. Transfer the salmon and sweet potatoes to plates and serve.
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Pair it Up
Look for a dry white wine with moderate acidity to balance the sweetness of the maple and sweet potatoes, such as chenin blanc from the Loire region in France.
Spice it Up
Add a pinch of chipotle powder to the maple-cider glaze for subtle smoky heat.
Lighten it Up
Sweet potatoes and salmon are nutrient powerhouses. For even more nutrition, add Brussels sprouts or broccoli florets to the baking sheet with the sweet potatoes.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.