Jeff Mauro's Crispy Salmon with Sweet Potatoes

By Food Network · 60 min

Ingredients

Instructions

1. Make the sweet potato puree: heat the cream, butter and a pinch of salt in a medium saucepan until the butter melts. Add the cubed sweet potatoes and simmer gently, covered, stirring often, for about 30 minutes until very tender.
2. Blend with a hand blender until smooth and even. Season with salt and pepper to taste.
3. For the salad, whisk the reserved orange juice, the zest, the apple cider vinegar, the Dijon and the shallot together. Keep whisking while you slowly drizzle in the olive oil. Season with salt and pepper, then toss with the radicchio and watercress.
4. Heat the olive oil in a 12-inch nonstick skillet over medium heat. Pat the salmon fillets very dry, then season both sides with salt and pepper.
5. Lay the fillets skin-side down in the pan and sear for 7 to 8 minutes, until the skin is very crispy.
6. Flip the fish with tongs or a fish spatula, add the butter, thyme and garlic, and cook a few more minutes until golden and cooked through. Take it to 135°F (57°C) at most.
7. To plate, spread about 1/3 cup of salad along one side of each plate and top with half the orange segments. Spoon a dollop of puree on the other side and drag the back of the spoon through it.
8. Set the salmon skin-side down on the puree and brush the top with some of the melted butter from the pan.

Summarized from Food Network's video. Watch it for the details.

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GarlicCreamHeavy creamShallotOrangeSalmonSweet potatoRadicchio