Prep Time 20m
Cook Time 20m
Ready Time 40m
Yield 4 servings

  • 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch thick slices
  • 4 tablespoons Crisco® Pure Vegetable Oil, divided
  • 1 1/2 teaspoons Jamaican jerk seasoning
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 4 (6 oz.) skinless salmon fillets
  • 1/4 cup shelled pistachio nuts
  • Salt and pepper, to taste
  • 1 cup Gala or Fuji apples, peeled, diced
  • 1 cup coarsely chopped fresh cranberries
  • 3/4 cup cranberry-raspberry juice
  • 1/3 cup Smucker's® Seedless Red Raspberry Jam
  • 1 teaspoon grated orange zest
  • Mint sprigs for garnish
Preparation Directions
  • Step 1Cook sweet potatoes in large stockpot of boiling water until fork tender. Drain and mash. Stir in 1 tablespoon oil; season with salt and pepper to taste.
  • Step 2Heat oven to 350°F. Combine jerk seasoning and pumpkin pie spice in shallow bowl. Reserve 1 teaspoon of mixture for sauce; set aside. Add flour to remaining seasoning mixture; stir to combine. Coat salmon pieces on both sides with flour mixture.
  • Step 3Heat 2 tablespoons oil in oven-proof skillet over medium heat. Add salmon pieces; cook until browned, about 3 minutes per side. Transfer salmon to oven; cook an additional 5 minutes or to desired doneness. Remove salmon to a serving plate; keep warm.
  • Step 4Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add pistachios; cook until fragrant, about 2 minutes. Remove pistachios from skillet, coarsely chop; set aside. To same skillet add apples, cranberries, juice, jam and reserved 1 teaspoon seasoning mixture. Bring to a boil; reduce heat and simmer until apples are tender and sauce has thickened slightly, about 5 minutes. Remove from heat and stir in orange zest.
  • Step 5Spoon sweet potatoes into the center of 4 plates; top with a salmon fillet. Spoon sauce around salmon, sprinkle with pistachios. Garnish with mint sprigs, if desired.
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