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Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish)

Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish)

In January, I crave contrast: hot and crisp against bright and juicy, bitter greens against sweet roots. This dish is my winter comfort plate, tuned with Japanese precision and a little coastal Latin acidity—crispy salmon skin, a blood-orange ponzu that tastes like sunset, and a silky sweet potato–white miso purée that pulls everything together.

Kenji Nakamura
Kenji Nakamura
·Updated
Prep: 20 minutes
Cook: 20 minutes
2
medium
dinner
winterseafoodjapanese-fusionumami+1

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Ingredients

  • 2 Skin-on salmon fillets (6 oz each)(Prefer center-cut; pin bones removed)
  • 1 1/2 tsp Kosher salt(Divided, plus more to taste)
  • 2 tbsp Neutral oil (rice bran, canola, grapeseed)
  • 8 oz Broccoli raab (rapini)(Trim tough stems)
  • 2 cloves Garlic(Thinly sliced)
  • 1/4 tsp Crushed red pepper flakes(Optional)
  • 1 tbsp Soy sauce(For greens; use tamari if gluten-free)
  • 1 tbsp Unsalted butter(For finishing greens (optional but great))
  • 1 large Sweet potato(About 12–14 oz; orange-fleshed)
  • 1 1/2 tbsp White miso (shiro miso)(Add more to taste)
  • 1/4 cup Milk or oat milk(Plus more as needed for texture)
  • 1 tbsp Rice vinegar(For purée balance)
  • 1/3 cup Blood orange (juice)(About 2 blood oranges; regular orange works)
  • 1 tbsp Lemon juice(To sharpen the ponzu)
  • 2 tbsp Soy sauce(For the ponzu base)
  • 1 tbsp Rice vinegar(For the ponzu)
  • 1 tbsp Mirin(Or 2 tsp honey + 1 tsp water)
  • 1 tsp Ginger(Finely grated)
  • 6 Radishes(Thinly sliced; watermelon radish is stunning if you find it)
  • 3 tbsp Rice vinegar(For quick pickle)
  • 2 tsp Sugar(For quick pickle)
  • 1/4 tsp Kosher salt(For quick pickle)
  • 1 tsp Toasted sesame oil(Optional, for pickles)
  • 1 tbsp Toasted sesame seeds(To garnish)
  • 2 Scallions(Thinly sliced, to garnish)

Instructions

  1. 1

    Quick pickle the radishes: In a small bowl, stir 3 tbsp Rice vinegar, 2 tsp Sugar, and 1/4 tsp Kosher salt until dissolved. Add sliced radishes (and 1 tsp Toasted sesame oil if using). Toss and let sit while you cook, at least 15 minutes.

    15 min

    Tip: Thin slices pickle fast. If you have time, 30–45 minutes gets you that perfect crunchy-sour snap.

  2. 2

    Make the blood orange ponzu: In a small saucepan, combine 1/3 cup Blood orange (juice), 1 tbsp Lemon juice, 2 tbsp Soy sauce, 1 tbsp Rice vinegar, 1 tbsp Mirin, and 1 tsp Ginger. Warm over low heat just until steamy (don’t boil). Turn off heat and let it infuse.

    5 min

    Tip: Heating unlocks ginger aromatics and softens the soy’s sharp edge—boiling would mute the citrus and make it taste ‘cooked.’

  3. 3

    Cook the sweet potato: Pierce 1 large Sweet potato all over with a fork. Microwave on a plate until very soft, 6–10 minutes (turn halfway), or bake at 425°F/220°C until tender, 40–50 minutes.

    10 min

    Tip: Microwaving is my weeknight move: fast, less moisture loss, and the interior gets almost custardy.

  4. 4

    Purée: Split sweet potato and scoop flesh into a blender or bowl. Add 1 1/2 tbsp White miso (shiro miso), 1/4 cup Milk or oat milk, 1 tbsp Rice vinegar, and a pinch of 1 1/2 tsp Kosher salt. Blend or mash until silky. Thin with a splash more milk if needed. Keep warm.

    5 min

    Tip: Miso + sweet potato is a quiet umami bomb. The vinegar keeps it from tasting like baby food—tiny acid, huge difference.

  5. 5

    Prep salmon: Pat 2 Skin-on salmon fillets (6 oz each) very dry. Season fish side with a pinch of salt. Season skin side with 1 1/2 tsp Kosher salt, focusing on an even layer.

    3 min

    Tip: Dry skin is non-negotiable for crispness. Salt on the skin also helps pull surface moisture out fast.

  6. 6

    Sear salmon skin-side down: Heat a skillet (preferably stainless or cast iron) over medium-high. Add 2 tbsp Neutral oil (rice bran, canola, grapeseed). When shimmering, place salmon skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook until the skin is deeply crisp and the salmon is about 70–80% cooked up the sides, 4–6 minutes.

    6 min

    Tip: Pressing early improves contact and crisping. If the pan starts smoking aggressively, lower heat slightly—burnt oil tastes bitter.

  7. 7

    Flip and finish: Flip salmon and cook 30–90 seconds depending on thickness and your doneness preference. Remove to a plate, skin-side up.

    1 min

    Tip: Carryover heat is real. I like salmon just barely set in the center (around 125°F/52°C).

  8. 8

    Char the broccoli raab: In the same pan, pour off excess oil leaving about 1 tbsp Neutral oil (rice bran, canola, grapeseed). Add 8 oz Broccoli raab (rapini) in a single layer; let it sear undisturbed 1–2 minutes to get char. Add 2 cloves Garlic and 1/4 tsp Crushed red pepper flakes; toss 30 seconds. Add 1 tbsp Soy sauce and a splash of water (1–2 tbsp) to steam-tender. Finish with 1 tbsp Unsalted butter if using.

    5 min

    Tip: This is a trick I stole from wok cooking: char first for bitterness control and smokiness, then steam just enough so it’s not stringy.

  9. 9

    Plate: Spoon sweet potato–miso purée onto plates. Set salmon on top (skin up). Add broccoli raab alongside. Drizzle warm blood orange ponzu over the salmon and around the plate. Top with pickled radish, 2 Scallions, and 1 tbsp Toasted sesame seeds.

    4 min

    Tip: Don’t drown the skin—drizzle, then serve extra ponzu at the table so the skin stays crackly.

Chef's Notes

Why this works (my nerd corner): - Crispy skin is a moisture game. Drying + salting the skin + steady heat gives you that shatter. Skin-side up on the plate keeps steam from re-softening it. - Blood orange ponzu is basically Japanese seasoning logic with winter citrus at peak. Citrus + soy reads ‘bright’ and ‘deep’ at the same time, which is exactly what I want in January. - Broccoli raab’s bitterness loves two things: char (adds sweetness via Maillard) and umami (soy + butter). The quick steam step prevents that woody chew. - Sweet potato + shiro miso is my winter comfort hack: sweet, savory, and naturally creamy. The tiny splash of vinegar keeps the flavor dimensional. Make it yours: swap salmon for arctic char; swap broccoli raab for Brussels sprout leaves or kale; add a spoon of chili crisp to the ponzu if you want it louder.

Frequently Asked Questions

How long does Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish) take to make?

Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish) takes about 40 minutes total. That includes 20 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish)?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish)?

The main ingredients are: Skin-on salmon fillets (6 oz each), Kosher salt, Neutral oil (rice bran, canola, grapeseed), Broccoli raab (rapini), Garlic, Crushed red pepper flakes, Soy sauce, Unsalted butter, Sweet potato, White miso (shiro miso), Milk or oat milk, Rice vinegar, Blood orange (juice), Lemon juice, Soy sauce, Rice vinegar, Mirin, Ginger, Radishes, Rice vinegar, Sugar, Kosher salt, Toasted sesame oil, Toasted sesame seeds, Scallions.

What type of meal is Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish)?

Crispy Skin Salmon with Blood Orange Ponzu, Charred Broccoli Raab, and Sweet Potato–Miso Purée (with Quick Pickled Radish) is categorized as: dinner.