Imagine a dish that combines the bold, spicy flavors of Kung Pao with the rich, buttery texture of perfectly roasted salmon - this isn't just another dinner, it's a culinary adventure waiting to happen! Our Kung Pao Salmon with Sweet Potato and Broccoli is a game-changing recipe that transforms a simple weeknight meal into a restaurant-quality experience right in your own kitchen. Packed with vibrant flavors, nutritious ingredients, and a perfect balance of heat and sweetness, this dish promises to become your new go-to recipe that will impress both family and dinner guests.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 sweet potato, diced
- 1 cup broccoli florets
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1/4 cup peanuts
- 1 tsp red pepper flakes
- 2 green onions, chopped
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the sweet potato into 1/2-inch cubes. Chop broccoli into uniform florets. Toss sweet potato and broccoli with 1 tablespoon sesame oil, salt, and pepper.
- Spread the sweet potato and broccoli on the prepared baking sheet in a single layer. Roast in the preheated oven for 15 minutes, turning halfway through to ensure even caramelization.
- While vegetables are roasting, pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- In a small bowl, whisk together soy sauce, hoisin sauce, remaining sesame oil, and red pepper flakes to create the Kung Pao sauce.
- Remove vegetables from oven, push to one side of the baking sheet. Place salmon fillets on the other side of the sheet.
- Brush salmon generously with the prepared Kung Pao sauce. Sprinkle chopped peanuts over the salmon and vegetables.
- Return baking sheet to oven and cook for an additional 6-8 minutes, or until salmon is cooked through and flakes easily with a fork.
- Remove from oven and let rest for 2-3 minutes. Garnish with chopped green onions before serving.
- Plate the roasted sweet potato and broccoli alongside the Kung Pao salmon. Drizzle any remaining sauce over the dish for extra flavor.
Tips
- Pat your salmon fillets completely dry before seasoning to ensure a beautiful, crisp exterior.
- Use a high-quality sesame oil for the most authentic and rich flavor profile.
- Don't overcrowd the baking sheet - give your vegetables and salmon enough space to roast evenly.
- For extra heat, adjust the red pepper flakes to your personal spice tolerance.
- Choose fresh, firm salmon fillets for the best texture and flavor.
- Let the salmon rest for a few minutes after cooking to help retain its moisture.
- If you prefer less heat, you can reduce or omit the red pepper flakes.
- Toasting the peanuts briefly before adding them can enhance their nutty flavor.
Nutrition Facts
Calories: 452kcal
Carbohydrates: 26g
Protein: 28g
Fat: 27g
Saturated Fat: 5g
Cholesterol: 56mg
