Orange Smoked Paprika Salmon Stuffed Sweet Potatoes with Toasted Pecans 

Orange Smoked Paprika Salmon Stuffed Sweet Potatoes with Toasted Pecans 

Orange Smoked Paprika Salmon Stuffed Sweet Potatoes with Toasted Pecans 

(Serves 1)

Ingredients

  • 1 can Oregon’s Choice Royal Chinook Salmon
  • 2 small, or 1 large sweet potato
  • Olive oil
  • 3 tbsp melted butter
  • 2 tbsp brown sugar, lightly packed
  • 2 tsp smoked paprika
  • Zest of ½ orange
  • 4 tbsp fresh orange juice
  • 1/4 tsp cinnamon 
  • 1 tsp kosher salt
  • 1 tsp Black pepper
  • ⅓ cup pecans, roughly chopped (or purchase pre done roasted pecans.)
  • Dried cranberries
  • Flaky sea salt
  • Optional chopped cilantro

 

Instructions

  1. Preheat oven to 400°F. Rub sweet potatoes with olive oil and sprinkle with salt. Roast on a baking sheet or directly on the oven rack for 35 minutes, until very soft.
  2. If making: Add pecans to a dry skillet over medium heat. Toast 3–5 minutes until fragrant, stirring occasionally. Remove immediately and set aside.
  3. In a small skillet, melt butter, add salmon and begin to heat. Add brown sugar, smoked paprika, orange zest, 1 tbsp orange juice, salt, and black pepper. Cook for 5 minutes until heated through.
  4. Slice open roasted sweet potatoes and fluff the insides with a fork.
  5. Place salmon into sweet potato and spoon additional glaze over the top.
  6. Sprinkle with toasted pecans and finish with flaky sea salt and optional cilantro.