Salmão com batata-doce e brócolis assados

Ingredientes

• 2 large red onions (peeled, halved lengthwise, and cut into 6 to 8 wedges)
• 2 green or red bell peppers (deseeded and cut into 6 to 8 strips each)
• 8 10-inch [25-cm] long wooden or metal skewers
• For the salmon:
• 1 1/2 pounds 700 g thick salmon fillet, skin removed, cut into 1 1/2-inch (4-cm) cubes
• 1/2 cup fresh orange juice
• 1 Tbsp Dijon or other mustard
• 1 Tbsp grated fresh ginger
• 2 garlic cloves (minced)
• 2 tsp Greek raw honey or maple syrup
• For the vegetables:
• 3 sweet potatoes (preferably organic, unpeeled)
• 1 head of broccoli (cut into florets)
• 2 Tbsp grated fresh ginger
• 3 garlic cloves (minced)
• 1 Tbsp dried Greek oregano or thyme
• Sea salt (preferably Greek, to taste)
• 1/2 to 2/3 cup extra virgin Greek olive oil
• Note: If using wooden skewers (soak them in water for a half hour before threading the salmon onto them.)

Modo de preparo

1. 1

   Whisk the orange juice, mustard, ginger, garlic and honey together in a medium bowl and immerse the salmon pieces in the mixture, tossing to coat. Refrigerate, covered, for at least a half hour or up to 6 hours.

2. 2

   Preheat the oven to 375℉ (190℃).

3. 3

   Cut the sweet potatoes into 1½-inch (4-cm) chunks. Place in a mixing bowl and toss with the broccoli, ginger, garlic, oregano or thyme, sea salt and olive oil. Place in an ovenproof glass or ceramic baking dish.

4. 4

   Remove the salmon from the fridge. Thread each skewer with alternating pieces of salmon, onion, and pepper. Nestle between the sweet potatoes and broccoli in the baking dish. Pour any remaining liquid from the salmon marinade over the skewers. Bake, covered with parchment and aluminum foil, for about 20 -25 minutes, or until everything is fork tender. You can opt to remove the paper and foil about 10 minutes before removing from the oven, so that the salmon (if using) and vegetables char slightly.