bourbon brown sugar salmon with mashed sweet potatoes
Saucy, easy roasted salmon glazed with a sticky sweet bourbon sauce, served over a pile of mashed sweet taters. Perfect fall meal.
Ingredients
- 1 lb salmon, cut into filets
- 1 cup brown sugar
- 1/2 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tsp chili powder
- 1 tsp cinnamon
- 1 lb Brussels sprouts
mashed sweet potatoes
- 4 large sweet potatoes, peeled and cut into chunks
- 4 tbsp salted butter
- 1/3-1/2 cup canned full fat coconut milk, or whole milk
- 1/4 cup brown sugar
- 2 tbsp maple syrup
- 2 tsp cinnamon
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Whisk together the brown sugar, bourbon, orange juice, soy sauce, chili powder, cinnamon, and a big pinch of salt and pepper. Pour half of the marinade over the salmon filets, turning to coat both sides. Let sit 10 minutes at room temperature.
- While the salmon marinates, add the sweet potatoes to a large pot and fill with enough water to cover the potatoes. Bring to a boil and cook for 12-15 minutes until very soft. You should be able to easily pierce the potatoes with a fork. Drain the potatoes thoroughly and mash with a potato masher or fork. Stir in 1/3 cup of coconut or whole milk, brown sugar, butter, maple syrup, cinnamon, and salt and pepper to taste. If you'd like them creamier, add more milk to reach desired consistency.
- Toss the Brussels sprouts on the baking sheet with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes.
- Pour the unused bourbon marinade in a small saucepan and bring to a boil. Cook until thick enough to coat the back of a spoon, about 8-10 minutes.
- Remove the sprouts from the oven and push to one side of the pan. Add the salmon filets (discard the marinade). Roast for 10-15 minutes longer, until desired doneness.
- Divide sweet potatoes, salmon, and sprouts among bowls. Drizzle generously with the bourbon glaze.