Lime-Spiked Seafood With Roasted Sweet Potatoes
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
170 g
Salmon Fillet3 tbsps
Lime Juice (fresh, divided)1 tbsp
Extra-Virgin Olive Oil1 cup
Heavy CreamDirections:
1
Put a baking sheet in middle of oven and preheat oven to 450°F
2
Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes
3
Divide between 2 plates and keep warm, loosely covered with foil
4
While sweet potato roasts, cut salmon and scallops into 3/4-inch pieces, then toss with 1 tablespoon lime juice and 1/4 teaspoon pepper
5
Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes
6
Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes
7
Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes
8
Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt
9
Spoon seafood mixture on top of sweet potatoes
10
Sprinkle with cilantro
11
Put a baking sheet in middle of oven and preheat oven to 450°F
12
Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes
13
Divide between 2 plates and keep warm, loosely covered with foil
14
While sweet potato roasts, cut salmon and scallops into 3/4-inch pieces, then toss with 1 tablespoon lime juice and 1/4 teaspoon pepper
15
Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes
16
Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes
17
Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes
18
Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt
19
Spoon seafood mixture on top of sweet potatoes
20
Sprinkle with cilantro