Soy Ginger Salmon and Sweet Potatoes


Ideas for leftovers:

  • Toss leftover flaked salmon with mayo, mustard, herbs and seasonings of your choice to make a creamy salmon salad. Serve over greens and top with something crunchy like toasted nuts or spicy pickled vegetables.

  • Mash leftover salmon with an egg, a little mustard, and some bread crumbs to make a mixture that sticks together like a meatball. Form into patties, chill, then brown in a non-stick pan - they’ll only take a few minutes since the salmon is already cooked.

Here are two more recipes to turn your leftovers into lifesavers!

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1/4 cup low-sodium soy sauce

2 tablespoons peeled, grated fresh ginger

1 tablespoon Dijon mustard

1 tablespoon agave or honey

2 tablespoons extra virgin olive oil

4 small sweet potatoes (about 4 to 5 ounces each), cut into 1-inch chunks

1 (2-pound) skinless side of salmon

Chopped scallions for garnish, if desired

Sesame seeds for garnish, if desired

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil (or use a non-stick baking sheet).

  2. In a large bowl, whisk together the soy sauce, ginger, Dijon, and agave or honey. Whisk in the olive oil. Transfer half of the the sauce to a small bowl. Add the sweet potatoes to the large bowl and toss well.

  3. Spread the sweet potatoes on another (unlined) baking sheet and roast on the bottom rack of the oven until tender, about 20 minutes, tossing once about halfway through.

  4. Meanwhile, lay the salmon on the other baking sheet, rounded side up. Brush the salmon on both sides with the remaining sauce from the small bowl. Roast on the top rack until just cooked through, about 13 to 15 minutes depending on the thickness of the salmon, brushing once with the juices about halfway through.

  5. Serve half of the salmon with all of the sweet potatoes, sprinkled with scallions and sesame seeds, if desired.

About 30 grams of carbs per serving (1/8 of the salmon plus 1/4 of the sweet potatoes)

Liz Josefsberg