Sous Chef Donaciano Chano brings thirty-years of experience to every meal he makes. For the past four years Chano has been the Sous Chef at Rancho La Puerta’s Dining Hall, where he leads a gifted team in carefully crafting healthy and delicious meals. The Roasted Salmon with Sweat Potatoes and Orange Glaze is one of his favorite dishes to prepare. From farm-to-table and sea-to-plate, only the best ingredients get blessed with the sharp edge of Chef Chano’s knives. He works with Executive Chef Denise to create the sweet smoothness of the glaze, and the delectable citrus flavors bring out the best in the seared salmon.
Roasted Salmon with Sweet Potatoes and Orange Glaze Sauce
For the Salmon:
4 (4 oz.) salmon fillets
2 cups orange juice
1/4 cup sun-dried tomatoes
½ cup parsley, chopped
2 garlic cloves, minced
½ inch ginger root, minced
¼ cup pineapple, diced
Fresh ground black pepper
1 tablespoon olive oil
For the Mash:
1 pound sweet potatoes
1 tablespoon olive oil
Salt and pepper to taste
For the Garnish:
1 leek, cut into thin strips
Salt to taste
- Preheat the oven at 400°F. Brush the sweet potatoes with some olive oil and sprinkle with salt. Bake them whole for 30 minutes or until very soft.
- Once cool to the touch yet still warm, peel and mash the sweet potatoes. Add a tablespoon of olive oil, salt and pepper to taste. If you want the potatoes to have a smoother consistency, whip in ¼ cup of water. Keep the mash warm until serving time.
- In a saucepan combine the orange juice, garlic, ginger and pineapple and bring to a boil. Reduce and simmer for 30 minutes or until having a syrupy texture.
- Season the salmon fillets with salt and pepper on both sides.
- Heat a tablespoon of olive oil in pan on medium to high heat and sear the salmon fillets on the skin side, about three minutes or until crispy. Turn the fillets and brush a light coat of orange glaze on top.
- Place the pan into the 400° oven to finish cooking for five minutes or until salmon flakes easily.
- Finish the glaze sauce by adding the sun-dried tomatoes and parsley. Blend until smooth.
- To plate: place the salmon on top of the warm sweet potato mash, and spoon glaze on top. Garnish with thin leek strips.
For a variation fry leeks slightly in olive oil to give a crispy texture.