Regularly on my Instagram stories, I post different dishes that come out of my kitchen. Sometimes I show photos of the progress, and other times just the final dish. Frequently, people ask for the recipes I’m using to make these dishes. In general, I’m often just cooking off instinct or from a recipe I see somewhere that inspired me to create something. Other times, the dish is something I was taught by someone else (or inspired by what I was taught).

A favorite dish that comes out of my kitchen is Salmon, Murasaki Sweet Potatoes, & Vegetables. Yes, I know this is a bit vague with the vegetables, but that is because I often switch them up. Below, I will give the basics of what I do and how I most frequently switch things up. I learned how to cook the Murasaki Sweet Potatoes from my sister, and the rest I just played with until it became a favorite. I hope you enjoy it as well. With that, let’s head to the kitchen and get cooking!

Salmon, Murasaki Sweet Potatoes, & Vegetables Recipe – Mr. Daps’ Kitchen

Serves 2

Ingredients

• 2 Salmon Fillets (I often use skin-on)
• 2 Murasaki Sweet Potatoes (dark red on the outside, cream color on the inside)
• Vegetables of Choice
• Chinese 5 Spice (my favorite brand is Gaban, but it can be hard to find; any will do)
• Salt
• Pepper
• Olive Oil
• Minced Garlic

Directions

• Pre-heat oven to 425°
• Wash the Murasaki Sweet Potatoes, put olive oil on them, and then wrap them in aluminum foil
• Put in the oven for at least 2 hours (sometimes I go as long as 3, the longer they are in, the better they seem to be!)
• About 30 minutes before the potatoes are done, start preparing the salmon and vegetables
• For Salmon:
  • Pat dry and put in an aluminum foil-lined pan
  • Season with salt and pepper and a liberal amount of Chinese 5 Spice
  • Once potatoes are done, move them to the side of the oven (or another level) and bake salmon for 12-15 minutes (depending on thickness)
  • The salmon will be done when it turns opaque and easily flakes (or is 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done)
• For Vegetables:
  • Prep the vegetables before putting the salmon in the oven (clean, cut, etc., depending on the type of vegetable)
  • After putting the salmon in the oven, saute the vegetables in olive oil with garlic, salt, pepper, and Chinese 5 Spice (to taste)
  • Cook until vegetables are starting to soften but still firm
  • This works for green beans, asparagus, broccoli, and brussels sprouts (green beans are fastest and brussels sprouts are slowest)
• Once the salmon is done, plate it with the Murasaki Sweet Potatoes and vegetables

Generally, no additional seasoning is needed once this dish is completed. The Murasaki Sweet Potatoes have a lovely creamy flavor that is sweeter than a regular potato but not as sweet as a sweet potato or yam. They can generally be found at Trader Joe’s, Whole Foods, or a Japanese market.

This is a fairly simple dinner, but it is a favorite. You could also swap the salmon out for steak if you prefer. That is what my sister does. Either way, it is delicious, and I love it! I hope you do as well! You can find more of my recipes (and others) over at Geek Eats. Happy cooking!