Crispy Skin Salmon with Japanese Sweet Potato Puree and Radicchio Citrus Salad
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Level:Easy
Total: 1 hr
Active: 1 hr
Yield:2 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 2 servings
Calories
1501
Total Fat
129 g
Saturated Fat
42 g
Carbohydrates
47 g
Dietary Fiber
9 g
Sugar
14 g
Protein
42 g
Cholesterol
222 mg
Sodium
1621 mg
My wife Sarah is a salmon expert and this dish was created for her. The colors, the textures and the sheer brightness juxtaposed against the crispy-skinned buttery salmon is sheer perfection. Don’t overcook your salmon! I recommend taking it to 135 F internal temp at the very most!
For the sweet potatoes: Heat the cream and butter with a pinch of salt in a medium saucepan until melted. Add the sweet potatoes and gently simmer, covered, stirring frequently, until the potatoes are super tender, about 30 minutes. Once tender, puree with a hand blender until smooth and uniform. Season to taste with salt and pepper.
For the salad: In a bowl, whisk together the reserved orange juice, zest, apple cider vinegar, Dijon and shallot. Whisk together until combined, then slowly drizzle in the olive oil. Season with salt and pepper. Toss together with the radicchio and watercress.
For the salmon: In a 12-inch nonstick skillet, heat the olive oil over medium heat. Make sure the salmon fillets are very dry. Sprinkle them with salt and pepper all over. Lay in the pan, skin-side down, and sear until the skin is very crispy, 7 to 8 minutes. Gently flip with tongs or a fish spatula and add in the butter, thyme and garlic and cook until the salmon is golden and the desired temperature, a few more minutes (I recommend taking it to 135 degrees F at the very most).
For each plate, arrange about 1/3 cup of the salad along one side then garnish with half of the orange supremes. Next, spoon a dollop of the sweet potato puree on the other side of the plate and drag the back of the spoon through it. Place the crispy salmon skin-side down, on the puree and brush the top of the fish with some of the melted butter from the skillet.
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