Work: 15 minutes
Total: 20 minutes
Serves 4
2 medium sweet potatoes, scrubbed
1 T sugar
1 t salt
1 t ground cumin
1 t ground ancho chile or chili powder
4 (5 oz each) skinless salmon fillets
1 T olive oil
Cilantro sprigs
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1. Heat broiler to high and cut potatoes lengthwise into 1/4″-thick slices. Combine sugar, salt, cumin and ancho chile. Place sweet potatoes on the greased rack of an unheated broiler pan. Coat both sides of potato slices with cooking spray; sprinkle both sides with about half the sugar mixture. Broil 4 to 6″ from heat for 10 minutes or until tender, turning once.
2. Meanwhile, rinse salmon, pat dry and sprinkle with remaining sugar mixture. In a large skillet, cook salmon in hot oil over medium heat, turning once halfway through cooking, 8 to 12 minutes or until fish flakes easily when tested with a fork. Serve potatoes and salmon with cilantro sprigs.
