I have to say I was a little iffy when I saw this recipe, but you can’t just a book by it’s cover so I gave it a shot. Boy am I glad I did! It’s soooo easy to make and taste really good. I loved the citrus notes from the clementine’s and the dish was well balanced. My kiddo even ate it up!
Grilled-Clementine Salmon with Herbed Sweet Potato Fries
(Adapted from Whole 30 Fast and Easy by Melissa Hartwig)
For the Fries:
1 ½ pounds sweet potatoes, cut into ½ inch thick sticks
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon rosemary, crushed
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
For the Salmon:
Grated zest and juice of 2 clementines or mandarin oranges
2 teaspoons ground ancho chile powder
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
4 skin-on salmon filets (4 to 6 ounces each)
Preheat the oven to 425 degrees F. Line a large rimmed baking pan with parchment paper.
Make the fries: Combine the sweet potatoes, olive oil, oregano, garlic powder, rosemary, salt, pepper and thyme. Toss to coat, then arrange the fries in a single layer on half of the pan. Roast for 12 minutes.
Make the salmon: Meanwhile, combine the zest, chile powder, oregano, garlic powder, and salt. Rub onto the salmon filets.
Place the fillets on the other half of the pan. Bake until the salmon just starts to flake with a fork and the fries are tender and golden brown, 12 to 15 minutes. Drizzle the clementine juice over the salmon and serve.
