Pan-Seared Salmon with Lime-Glazed Sweet Potato Wedges
Ingredients
- 4 fillets (6 ounces each)salmon fillets
- 2 mediumsweet potato
- 3 tablespoonolive oil
- 2lime
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 2 tablespoonsoy sauce
- 1 tablespoonhoney
- ¼ teaspoonred pepper flakes
- 3scallion
- ·salt
- ·black pepper
Prep
- 01
Cut 2 medium sweet potatoes into 1/2-inch wedges.
- 02
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 03
Juice 2 limes and slice 3 scallions on the bias.
Method
- 01
Toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes until tender and caramelized.
- 02
While potatoes roast, pat salmon fillets dry and season both sides with salt and pepper.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until the skin is crispy. Flip and cook for another 2 to 3 minutes until just cooked through. Transfer to a plate.
- 04
In the same skillet, add the remaining 1 tablespoon olive oil. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- 05
Whisk in soy sauce, honey, and red pepper flakes. Cook for 1 minute, then remove from heat and stir in the lime juice.
- 06
Serve salmon and sweet potato wedges drizzled with the lime-ginger glaze and garnished with sliced scallions.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a fresh Thai chile. For deeper umami, stir in a pinch of sesame oil at the end. Cilantro or fresh mint can replace or complement the scallions for a different brightness.
The salmon and sweet potatoes finish at roughly the same time. For extra crunch, sprinkle sesame seeds over the glaze. Leftovers keep refrigerated for 2 days and taste great cold.