Of all of the things that I’m interested in, and actually try my hand at, when it comes to cooking, I’d have to give myself a solid “B”. That’s not false humility, I really would say that cooking isn’t among the things I do BEST. I like simple instructions with relatively few ingredients with the added benefit of being good for me. Anyone that knows me, knows that I’m a creative type and I want to create beautiful and delicious food for my husband and others. I’m not naturally gifted in the culinary arts I suppose, or I just don’t have the patience, but I give it my best effort. So, when I found these recipes, I was thrilled!
A few year ago we were asked to host a student intern (former Life School of Ministry program intern through New Song) in our home. We were informed that this particular young woman tried to eat healthy and we were encouraged to have a “family” meal together at least once a week. So we sat down and decided on a good night for all of our schedules and I began searching my repertoire of quick, weeknight meals, as well as some from the internet, for something that would satisfy both our needs. My husband and I had already been trying to incorporate more fish into our diet, so this simple recipe seemed to be ideal. It soon became our “go to” meal for our dinners with our intern, as well as new mother’s meals or any other meal that I was asked to provide. It hits both sweet and salty areas on your tongue, which is always a winner with me.
Season salmon fillets with lemon pepper and garlic powder. In a small bowl, stir together soy sauce, brown sugar, water and oil until sugar is dissolved. Place seasoned fish in a large resealable plastic bag and add the soy sauce mixture, seal and turn to coat. Refrigerate for at least 2 hours or overnight if you wish. Preheat oven to 425 degrees.
Place salmon in a shallow baking dish in a foil tent, sealing the top but allowing plenty of room between the fish and the foil. Bake for 20 to 25 minutes, until fish flakes easily with a fork. Dispose of remaining marinade.
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut the cleaned sweet potatoes into strips that are about ½ inch wide on each side. Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries.
Spread the potatoes out onto the baking sheet in a single layer and bake for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate. Serve warm.
Serve this with a simple salad and you’ll have an elegant meal that satisfies in the Spring, Summer, Winter or Fall.