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Rinse fish; pat dry with paper towels. Set aside.
Preheat oven to 425°F. Peel sweet potatoes and cut into 1 1/2-inch pieces. In a large bowl combine potatoes, cooking oil and 1 tablespoon sesame oil. Sprinkle lightly with salt and dash pepper, toss to coat. Place sweet potatoes in a large roasting pan. Roast, uncovered, for 15 minutes.
Meanwhile, in a 1-quart saucepan stir together the remaining 1 tablespoon sesame oil, teriyaki sauce, garlic, preserves, dry sherry (or orange juice), ginger, mustard and 1/4 teaspoon black pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 cup sauce.
Push sweet potatoes to the edges of the roasting pan; place salmon filet in center. Spoon remaining sauce over salmon and potatoes.
Roast, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish and potatoes to a serving platter. Drizzle with reserved sauce. Sprinkle with green onions and sesame seeds.