Yuzu Ponzu Crispy Salmon with Asian Pear + Celery Salad
Total time: 25 minutes / 2 servings
ingredients
- 2 small sweet potatoes, halved lengthwise
- 4 tablespoons avocado oil, divided
- Sea salt
- 1 12-ounce skin-on salmon fillet
- 1 1-inch piece ginger, peeled, crushed
- 1 small garlic clove, lightly crushed
- 3 tablespoons yuzu, or lime juice
- 1 tablespoon tamari
- ½ teaspoon maple
- ¼ teaspoon toasted sesame oil
- 2 celery stalks, thinly sliced on a bias
- 1 small Asian pear, cut on an angle into chunky pieces
- Sliced scallions and toasted sesame seeds (for serving)
method
Preheat oven to 325° F. Coat sweet potatoes with 1 Tbsp. avocado oil on a rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until tender, 30–40 minutes.
Pat paper towels over all sides of each piece of fish. You want your salmon as dry as possible—the dryer your fish, the better and easier it will cook.
When potatoes are halfway done, place salmon skin side down in a room temperature cast iron pan. Turn heat on high, and press the fillet against the skillet with your fish spatula, and turn the heat down to medium-low. Render the fat from the skin. During this process it is important not to move the fish around. Continue cooking until nicely crisped skin, and flesh that has become mostly opaque everywhere except for on the very top of the fillet. Depending on the thickness of your fillet, this should take 7 to 9 minutes. Once crisp, turn off heat and flip salmon to finish cooking.
Meanwhile, mix ginger, garlic, lime juice, tamari, maple, sesame oil, and remaining 2 tablespoon avocado oil in a small bowl; season with salt.
Flip salmon back to skin side down and pour half the sauce over the fish. Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with scallions and sesame seeds.
Serve warm or chilled.
