Ancho-Glazed Salmon and Sweet Potato Fries

I love trying different salmon dishes and this one will definitely stay in the rotation. Bursting with flavor this is an incredible dish perfect for impressing dinner guests.



1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground ancho chili pepper or chili powder

2 medium sweet potatoes, scrubbed

Nonstick olive-oil cooking spray

4 skinless salmon fillets (5-6 ounces each)

1 tablespoon olive oil

2 tablespoons fresh cilantro sprigs


1. Preheat broiler. In a small bowl, combine sugar, salt, cumin, and chili powder. Cut sweet potatoes into 1/4-inch-thick slices and place on the greased rack of a broiler pan. Coat sweet potatoes with cooking spray and sprinkle with half the spice mixture. Broil 10 minutes, turning once halfway though.

2. Rinse and dry salmon; coat with remaining spice mixture. In a large skillet, cook fish in hot olive oil over medium heat for 4 minutes per side, or until it flakes easily with a fork.

3. Sprinkle sweet potatoes and salmon with cilantro before serving.

Nutrition facts per serving: 363 calories, 29g protein, 17g carbohydrate, 19g fat (4g saturated), 2g fiber

Makes: 4 servings

Start to finish: 20 minutes

How to Pick the Freshest Seafood

Buy fish that's caught locally. If you live in the Northeast, choose arctic char or striped bass; Midwesterners can look for yellow perch and lake trout; on the Pacific coast, go for wild halibut or cod.

A fillet should be almost odorless and have a firm texture -- pass if it's mushy. Also, check the ice underneath a piece of fish. Discoloration from dripping juices means the seafood has been sitting out a long time.

Can't buy fresh? Look for fillets frozen in individual packets. This locks in freshness and prevents freezer burn.