Kickin’ Kung Pao Salmon

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This salmon dish is spicy and sweet in all the right ways, super healthy, and according to the butcher, “the best seafood dish he’s ever had”. It’s also easy to make and, gasp, I even measured out my ingredients for you this time! Here’s what you’ll need…
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2 large sweet potato, peeled and cut into 1-inch cubes
extra-virgin olive oil
2 teaspoons cinnamon
2 heads of broccoli
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
1 tablespoon brown sugar
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon chili flakes
1/2 teaspoon hot sauce
1 lb. skinless salmon fillet, cubed
2 tablespoons unsalted peanuts roughly chopped

Now let’s get cooking!
Preheat oven to 375°. On a baking sheet, toss sweet potato chunks with 1/2 tbsp oil. Add cinnamon, season with salt and pepper, and toss again. Spread sweet potato chunks in a single layer and bake until soft, 15 to 20 minutes. In a bowl, toss broccoli with 1/2 tbsp oil; season with salt and pepper and toss again. Push sweet potato to one side of sheet and arrange broccoli on other side in a single layer; bake until tender, 10 to 15 minutes more. In a bowl, whisk together soy sauce, vinegar, brown sugar, garlic, ginger, chili flakes and got sauce; set aside. In a pan over high heat, heat 1 tbsp oil; cook salmon, until browned on all sides, 3 to 5 minutes. Transfer salmon to a plate and set aside; add soy sauce mixture to pan and simmer until thickened, about 3 minutes. Reduce heat and return salmon to pan along with vegetables; turn gently to coat. Top with peanuts and serve. YUM! It seriously was so delicious, I will definitely be making this again soon. For two people you could definitely cut this in half, I always make extras so we have leftovers for the butcher’s lunch and this made two nice portions of leftovers. To make it even better, I recommend enjoying it on the patio with a glass of wine and the love of your life, that makes any dish fantastic.

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2 thoughts on “Kickin’ Kung Pao Salmon

  1. Sounds great salmon is probably the healthiest food on the planet and with the heat it’s great

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