Just tried this recipe and loved it! I followed it as is, using the sherry and sesame oil. Mmm. I broiled instead of grilling because our grill was full. Grilling might have made them even tastier but we were pleased. One reviewer thought the flavor didn't go through the potatoes enough. I think the key is not having really big pieces of sweet potato. Mine were about 2" x 1" and they were quite flavorful.

Reviewed On: Sep. 2, 2008

I made this for the first time, and my husband and I both enjoyed it quite a bit. I prepared the recipe as it was given, except for two little changes. Instead of place the beets directly on the grill, (ours were smallish and we were afraid they'd fall through the grate) we put them in our grill wok. That worked great. I also marinated longer than called for, but I wouldn't do that again. Usually I prefer more flavor but the herbs and vinegar overpowered the beet flavor. I suppose that could be good if someone didn't care for the taste of beets! I like them however. We thought this was a yummy recipe and I'll make it again!

Reviewed On: Aug. 24, 2008

I can't tell you how many times I've made this for company and got raves for it. My friends all have their own copy of the recipe. It's got a nice bit of zip from the ginger and mustard. The sugar adds a great contrasting sweetness. It's our favorite salmon recipe! Added note: You may want to tweak the marinating time depending on how strong you want that flavor to be vs the salmon flavor. I've always let in marinate longer than the suggested time, but crossed the line when I went for 6+ hours. Too long! Now we marinate it for 1-2 hours usually.

Reviewed On: Dec. 21, 2004