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Honey and mustard baked salmon and sweet potatoes

Recipe from: 22 September 2010

Ingredients 8
Servings 4
Time 10 mins


  • 2-3
    small sweet potatoes, peeled and sliced thickly
  • 2
    small onions, peeled and cubed
  • 1-2
    garlic, chopped finely
  • 10
    olive or canola oil
  • 20
  • 1 1/2
    mustard powder
  • 1
    fresh rosemary, leaves chopped
  • 500
    fresh salmon steaks or fllets


45 mins
Preheat the oven to 180 Degrees Celsius.
In the microwave, cook the sweet potatoes, onions and garlic in boiling water for 10 - 15 minutes and drain.
Alternatively, cook in a saucepan on the stove.
Place the oil in an oven proof dish that is large enough for the sweet potato and onions, and heat for a few minutes in the oven.
Place the cooked sweet potatoes and onions in the oven proof dish and toss lightly to cover with the oil. Bake for 10 - 15 minutes.
Meanwhile, mix the honey, mustard powder and rosemary in a cup and microwave for 15 seconds on high to melt the honey, or place the cup into a bowl of boiling water until the honey has melted.
Spread most of the honey, mustard and rosemary mixture over the fish fillets, but reserve a little for serving.
Spray a cooling rack with non-stick cooking spray and suspend it over the sweet potato and onion dish.
Place the fish directly onto the cooling rack, suspended over the dish of sweet potatoes and onions, so  that the drippings of the fish can fall onto the sweet potatoes.
Bake the fish and sweet potato for 10 - 15 minutes.
Spread the rest of the honey and mustard mixture on the fish and serve with lots of cooked vegetables.


Read more on: fish/seafood  |  bake

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