Salmon With Scalloped Sweet Potatoes

Read Reviews (24)

"This recipe uses seven of 10 EatSmart tactics: fatty fish, good carbs, vegetables, fiber, nuts, smaller portions and no trans fats. These simple tactics can improve your health." — USA WEEKEND columnist Jean Carper

Directions

Preheat oven to 400 degrees. Combine sweet potatoes, onion, ginger, juice, 2 Tbs. marmalade, margarine and salt. Place in a 9-by-13-inch casserole dish, sprayed with cooking spray. Bake, covered, for 40 minutes. Remove from oven; top with salmon. Brush fish with reserved 1 Tb. marmalade; grind on pepper. Return to oven uncovered and bake 10 to 12 minutes, until fish is done to your liking. Garnish with almonds and parsley.

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Footnotes

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review

Jan 11, 2007

Everyone loved this recipe. It was easy and easy to clean up since you only use one dish for everything! The only things I added were, 2 cloves minced garlic to the sweet potatoes, orange zest on top of the salmon, because there really was not much marmalade to spread over that much fish. I also salted the whole dish after it was baked and added lemon on the fish which really made it delicious!

—staceysheree

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Most Helpful Critical Review

Mar 13, 2008

I really wanted to love this recipe, but sadly, I thought it was just okay. Although my husband liked it a lot more than I did, I thought it was a tad bland and suffered from too much orange juice flavor. I guess I am just not ready to give up scalloped meaning it has some naughty dairy product in it!

—cookin'mama

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27 Ratings

Apr 17, 2005

Absolutely fabulous!! My guests almost licked their plates. The presentation was elegant...toasted almonds and italian parsley...and the pan-fried asparagus with parmesan sprinkled on top...almost too pretty to eat! Ah ah, I said almost! My guests and I say thank you Jean Carper!

—HAPPYHOSTESS

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Jun 09, 2006

This was very easy & I like the flavors. I would cut down on either the OJ or the marmalade next time. A little too sweet for my tastes - though my boyfriend loved it. I would, instead, add more garlicky, salty seasons to the sweet potatoes. The salmon turned out beautifully & remember - TOAST the almonds. I did...and they tasted excellent with the dish. Toasted almonds have such a fuller flavor. I will make this again but probably not until the fall, when the colors of this dish really accent the time of year.

—hmstarr

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Jun 19, 2008

i was disappointed by this recipe. It doesn't do much for the salmon... the potatoes and the overwhelming orange flavor carry the dish. And I used fresh-caught wild Alaskan red! I think a salmon dish should bring out the flavors, not bury them...

—Rebekah

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Oct 01, 2006

Altogether, I would say this meal was "ok." If you like salmon, it's hard to go wrong here. I felt that it was a little bland. If I were to try this meal again, I would add more ginger and possibly experiment with some other spices. A big positive is that the meal was simple to prepare, so if you're short on time, this one might be a good pick.

—William

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Feb 03, 2006

ABSOLUTELY DELICIOUS!!!!! It's my new recipe for Salmon. For a Low-Glycemic Diet you can substitute the Orange marmalade for No Sugar Added Orange marmalade.

—jane

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Feb 20, 2012

I served this to my Dutch husband and stepson, and his new Croatian girlfriend, and everyone liked it quite well, even my husband and me, who don't really care for sweet potatoes! I followed the guidance of other readers and reduced the orange juice to 1/2 cup and added 1/4 cup of water to that. I also reduced the orange marmalade to 1 Tblsp to the sauce and 1 on the salmon. I added a chopped clove of garlic and used powdered ginger instead of fresh, as I was all out of fresh. I left the salmon steak in one piece, so it took an extra five minutes to get it cooked all the way through. We served it with a fresh Belgian endive salad (w/ apples, oranges, walnuts, and a balsamic vinaigrette dressing), which was a very good complement to the potatoes. Overall, a very good recipe that we will enjoy again!

—Loretta

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Nutrition

Calories
352 kcal
18%

Carbohydrates
36.7 g
12%

Cholesterol
56 mg
19%

Fat
12.7 g
20%

Fiber
4.4 g
18%

Protein
22.2 g
44%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salmon With Scalloped Sweet Potatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 352
Calories from Fat: 115

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 2.3g 11 %
Cholesterol 56mg 19 %
Sodium 224mg 9 %
** Potassium 884mg 25 %
Total Carbohydrates 36.7g 12 %
Dietary Fiber 4.4g 18 %
Protein 22.2g 44 %
Sugars 15.2g
Vitamin A 333 %
** Vitamin C 54 %
Calcium 9 %
Iron 15 %
** Thiamin 44 %
** Niacin 95 %
** Vitamin B6 56 %
** Magnesium 27 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.