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© Meredith Corporation. All rights reserved. Used with permission.
Thaw salmon, if frozen. Preheat broiler. Grease the rack of an unheated broiler pan; set aside. Halve sweet potatoes lengthwise. Cut each half lengthwise into 1/4-inch-thick slices.
In a small bowl, combine sugar, salt, cumin, and ground ancho (or chili powder). Coat both sides of the sweet potato slices with cooking spray; sprinkle both sides with half of the sugar mixture. Place sweet potatoes on the prepared rack of broiler pan. Broil 4 inches from the heat for about 10 minutes or until tender, turning once halfway through broiling.
Meanwhile, rinse fish and pat dry with paper towels. Sprinkle with the remaining sugar mixture. Heat oil in a large skillet over medium heat. Add fish; cook for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through cooking.
Serve the sweet potatoes with the fish. Garnish with cilantro sprigs.