This simple to make but incredibly gorgeous sweet potato cream soup is a family favorite in my house. It’s my husband’s favorite soup, and the kids adore it because of its somewhat sweet flavor. Serve hot alongside a fresh green salad and garlic bread topped with butter. Sandwiches made with watercress or cucumber can also be served cold.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- 1 large red onion, cut into 1/4-inch thick wedges
- 1 pinch kosher salt and ground black pepper to taste
- 4 (5 ounce) skinless salmon fillets
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Combine brown sugar and soy sauce in a small bowl.
- Heat oil in a pan over medium-high heat. Saute onion, salt, and pepper in the hot oil until soft, 5 to 7 minutes. Transfer to sugar mixture and mix together. Place salmon fillets on a rimmed baking sheet.
- Cook salmon in the preheated oven for 10 minutes. Turn over and drizzle with 1/2 of the sugar mixture. Continue to broil until salmon is opaque throughout and easily flaked with a fork, 5 to 10 minutes more. Serve with remaining sugar mixture.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 435 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Simple recipe with great flavors!! Loved it! I’m keeping this recipe in my back pocket