Mambo Glazed Salmon with Rosemary Potatoes

March 11, 2018

Time: 35 minutes
Serves: 4

INGREDIENTS

• 2 tablespoons canola oil
• 1 lb. baby red potatoes, halved
• 4 teaspoons salt, divided
• 2 teaspoons black pepper, divided
• 4 garlic cloves, minced
• 2 rosemary sprigs, finely chopped
• 4 (5-6 oz.) skin-on salmon fillets
• 1 tablespoon garlic powder
• ½ cup Capitol City Mambo Sauce, (divided)
• 4 cilantro sprigs

INSTRUCTIONS

1. Preheat oven to 400° in a bowl mix oil, potatoes, 2 teaspoons salt, 1 teaspoon black pepper, garlic and rosemary, toss and place on sheet pan bake for 15 minutes.
2. Season salmon evenly with garlic powder, 2 teaspoons salt and 1 teaspoon black pepper. Take potatoes out of oven, place salmon flat on pan skin-side down and brush on ½ the mambo sauce evenly over each salmon filet. Place in oven and bake for 12-15 minutes or until salmon flakes easily with a fork.
3. Remove from oven and brush on remaining Mambo sauce evenly over each salmon filet. Top with cilantro and serve.

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