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This post is sponsored by KRAFT®, however all opinions are my own. As always, thank you for reading and supporting brands with which I work as it helps support My Colombian Recipes.
School nights with two busy kids can be crazy! Between after school activities and homework, I’ll be looking for healthy meals that can be on the table quickly and easily.
Salmon is my favorite fish to both cook and eat. It’s colorful, versatile and rich. Although I love to cook a variety of white fish, salmon is the fish I try first when I have a new recipe idea. It doesn’t get lost under condiments, making it easier to play with different flavors. Also, salmon’s silky texture gives it a wonderful quality, making it not only an easy weeknight option, but a dinner party favorite.
Oven baked salmon takes only minutes to cook, so it’s no surprise that one of the biggest mistakes people make when cooking it, is over-cooking it. Fish should be cooked until it’s just barely cooked through, so it flakes when pricked with a fork, but is still moist and tender on the inside.
This dish is a perfect example of simple yet flavorful cooking. I marinated the salmon in KRAFT® sweet balsamic dressing. The dressing seeps into the rich salmon while baking, creating an amazing sweet and tangy contrast, while keeping it moist. I served the salmon on top of a sweet potato and green plantain puree which complimented the salmon perfectly.
The mashed sweet potatoes and plantain has a great texture and just enough butter to please, without the extra calories you usually find in mashed potatoes.
This Sweet Balsamic Salmon with Mashed Sweet Potato and Plantain dish is very simple to make and bursting with flavor. It’s perfect for a busy weeknight meal, while elegant enough to serve at your next special occasion dinner. Buen provecho!
- 2 salmon fillets, each 4 to 6 oz
- 4 tablespoons of KRAFT® sweet balsamic dressing
- Salt and pepper
- 1 large sweet potato, peeled and cut into chunks
- 1 green plantain, peeled and diced
- 1 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon of butter
- Salt and pepper
- Scallions for garnish