Pan-Seared Salmon with Crispy Sweet Potato Shards and Lime Vinaigrette
Ingredients
- 4 pieces (6 ounces each)salmon fillets (skin-on)
- 1 mediumsweet potato
- 3 tablespoonolive oil
- 2lime
- 1 smallshallot
- ½ teaspoonDijon mustard
- ½ teaspoonhoney
- ·salt
- ·black pepper
- ¼ cupfresh cilantro
- ¼ teaspoonred pepper flakes
Prep
- 01
Peel 1 medium sweet potato and cut into thin shards using a vegetable peeler or mandoline; pat dry with paper towels.
- 02
Mince 1 small shallot.
- 03
Juice 2 limes.
- 04
Roughly chop 1/4 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the sweet potato shards and cook for 4–5 minutes, tossing occasionally, until golden and crispy on the edges. Season with salt and pepper, transfer to a plate.
- 02
In the same skillet, add 1 tablespoon olive oil. Place salmon skin-side up and cook for 4 minutes without moving. Flip and cook for another 2–3 minutes until cooked through (the thickest part should flake easily). Season with salt and pepper.
- 03
While salmon cooks, whisk together the remaining 1 tablespoon olive oil, lime juice, minced shallot, Dijon mustard, honey, and a pinch of salt and pepper to make the vinaigrette.
- 04
Divide the sweet potato shards among four plates. Top each with a salmon fillet and drizzle the lime vinaigrette over and around. Garnish with chopped cilantro and a pinch of red pepper flakes. Serve immediately.
Spice Tips
The red pepper flakes add gentle warmth without overpowering the fresh lime. For more heat, increase to 1/2 teaspoon or add a tiny pinch of cayenne to the vinaigrette. A small handful of fresh mint can stand in for cilantro if preferred, or use both for more brightness.
For make-ahead: julienne and dry the sweet potato up to 2 hours in advance and store in the fridge. The vinaigrette can be whisked together while the salmon cooks. Salmon skin will crisp best if the fillets are patted dry before cooking.