-with roasted salmon
It took more than a few tries and a couple of weeks, but I finally got this dish where I want it 😀
Yes, rest assured friends, this veggie medley is amazing. I've been eating it for 3 weeks straight. I literally can't stop. I don't want to stop. Sweet potatoes have been discovered and there's no putting that love back in the box.
This is the recipe that I just had to recreate from the hubby and I's Lexington visit to The Village Idiot. At the time, I remember passing a perfectly seasoned and wonderfully crispy sweet potato to the hubby. "Wow!" He raved. "What is that seasoning?"
I had no idea at the time, but after checking out their menu online, I learned it was a Sorghum-Mustard Glaze. Sorghum is an old Southern ingredient that I'd never even considered purchasing. It's very similar to molasses but a little bit sweeter. Surprisingly, I live in the South but couldn't find sorghum at the store. I had to order some off Amazon. I tried the glaze recipe with molasses and then again when the sorghum arrived, and I have to say, the glaze with the sorghum was better. I think the glaze with the molasses wasn't as good because I had to add a little brown sugar to make up for the lack of sweetness. No sugar = Happy Jessica 😀
The glaze is basically sorghum, brown mustard, yellow mustard, fish sauce, and little bit of pepper. It might sound like a weird combination, but trust me. It's not.
I think this glaze is the perfect pairing for sweet potatoes, Brussels sprouts, carrots, kale, pecans and cranberries. There's just no other word. Only perfect.
I tried the veggies three ways. First, I tried roasting them and then tossing them in a little glaze. I found the veggies got a bit too dehydrated this way. I also didn't glaze them enough this time, so you can guess what I did the second time around. On my next try, I sautéed them, but there was way too much glaze.
If your veggies are this dark, they have been over-glazed 😬
And here's what it looks like when it's just right. Bright, vibrant veggies that have browned a bit but are still slightly al dente. Glaze added little by little until the correct flavor is reached. Truly, 2-3 tbsp of glaze is plenty to add that amazing flavor.
Another tip- these veggies are best sautéed in a screaming-hot pan. Pile all those veggies in, and then just stir occasionally. By not continuously stirring, you'll end up with browned, caramelized sides on the veggies. So yummy!
The salmon part is easy. I simply roasted a couple of defrosted fillets in the oven while I was working on the veggies. A little olive oil, some salt, and 10 minutes is all you'll need.
I drizzled a little glaze on the salmon for the final serving.
Winning! You must try this dish, it will knock your socks off. And your shoes! 👞😁
Life has been crazy this week folks. Nary a moment to myself! The weekend was a whirlwind of family activity that started with picking the niece up from school on Friday. The hubby and I took her shopping to get her a party dress for her birthday party the next day, and then we took her to Red Lobster. By her request! After she'd chowed down on Snow Crab Legs (and boy did she chow down!), we headed back to our house. She'd also requested a sleepover at our house for her birthday 😀 We baked her birthday cake (Red Velvet Cheesecake Cake, her favorite!) and watched movies.
Saturday's activities included one awesome birthday party, Christmas shopping for the hubby's family (not fun this close to Christmas!), and a sushi dinner to close out the day. Sunday we had Christmas with the hubby's family since we are going to be in Oregon for the actual holiday.
I was looking forward to some downtime on Monday, but that didn't really happen. Between laundry, physical therapy, grocery shopping, and 2 evening callouts for the hubby, we were lucky to be in bed by 11.
I was going to post yesterday, but a friend's computer wasn't working and she needed to take an assessment for a potential job. So, after lending her the laptop, there was no posting yesterday. I'm sitting here today furiously typing out this post in the few minutes I have before physical therapy. I'm sooooo behind on everything, I feel like I'm swimming against the current. I'm behind on posting. I'm behind on answering my blog comments. I'm behind on reading my friend's posts. Argh!
Tis' that time of year. So much to do and not nearly enough time to do it! We leave in a couple days for Oregon and I'm hoping to catch up on at least some reading and commenting before we go. I'm trying friends!
Happy Wednesday everyone!
Glaze recipe source: The Cooking Channel
Ingredients (serves 2-3 with leftover veggies):
3/4 cup sorghum
1/2 cup brown mustard
1 tbsp yellow mustard seeds
1 1/2 tsp fish sauce
1/2 tsp black pepper
1 tbsp olive oil
1 large sweet potato, peeled and diced
2 carrots, peeled and diced
1 cup Brussels sprouts, chopped
1 leaf kale, torn into small pieces
1/2 cup pecans
1/4 cup dried cranberries
2-3 salmon fillets
olive oil, salt
1. Prepare the glaze- combine sorghum, mustard, seeds, fish sauce, and pepper in a small saucepan. Bring to a boil, then lower to a simmer. Simmer for 15-20 minutes. Set aside.
2. Preheat oven to 400º. Line a cookie sheet with parchment paper, set aside.
3. In a large skillet, heat olive oil over medium-high heat. When warm, add sweet potato, carrots, and Brussels sprouts to the pan. Stir to coat veggies in the olive oil. Cook, stirring occasionally but not constantly, for 15-20 minutes, or until veggies are browned and tender. Add kale to the pan and 2 tbsp glaze. Toss to coat. Taste, and if needed, add another tbsp of glaze.
4. While the veggies are cooking, place 2-3 salmon fillets on parchment paper. Brush with olive oil and season with salt. Cook in preheated oven for 10 minutes. Remove from heat.
5. Place a good handful of veggies on a plate, then place a salmon fillet on top of veggies. Drizzle a bit of leftover glaze over salmon (you'll have quite a bit leftover but it keeps well in the fridge). Serve immediately!
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