Jeff Mauro's Crispy Salmon with Sweet Potatoes Worst Cooks in America Food Network

Jeff serves up a mix of textures with crispy-skinned buttery salmon, a fresh radicchio citrus salad and a creamy Japanese sweet potato puree!
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A new batch of recruits invades boot camp, and theyre desperate to learn how to cook so they can hook a date! Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving, flirty singles to the boot camp kitchen with the goal to transform them from kitchen duds to culinary studs. The challenges this season are chocked full of romantic themes and dating-inspired showdowns, and the recruits learn how to make date night meals like sushi, spicy wontons and classic French pastries. At the end of eight weeks, the last recruit standing will walk away with a $25,000 prize and the ability to put "cooking skills" on their dating profile.

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Crispy Skin Salmon with Japanese Sweet Potato Puree and Radicchio Citrus Salad
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr
Active: 1 hr
Yield: 2 servings

Ingredients

Japanese Sweet Potato Puree:

1/2 cup heavy cream
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 medium Japanese sweet potatoes, peeled and cubed

Radicchio Citrus Salad:

1 navel orange, zested and supremed into segments, juice reserved
1/2 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 small shallot, minced (about 1 tablespoon)
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small head radicchio, torn into small pieces
1 bunch watercress, washed and dried

Salmon:

1 tablespoon olive oil
Two 6-ounce skin-on Atlantic salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 sprigs fresh thyme
2 cloves garlic, smashed

Directions

For the sweet potatoes: Heat the cream and butter with a pinch of salt in a medium saucepan until melted. Add the sweet potatoes and gently simmer, covered, stirring frequently, until the potatoes are super tender, about 30 minutes. Once tender, puree with a hand blender until smooth and uniform. Season to taste with salt and pepper.

For the salad: In a bowl, whisk together the reserved orange juice, zest, apple cider vinegar, Dijon and shallot. Whisk together until combined, then slowly drizzle in the olive oil. Season with salt and pepper. Toss together with the radicchio and watercress.

For the salmon: In a 12-inch nonstick skillet, heat the olive oil over medium heat. Make sure the salmon fillets are very dry. Sprinkle them with salt and pepper all over. Lay in the pan, skin-side down, and sear until the skin is very crispy, 7 to 8 minutes. Gently flip with tongs or a fish spatula and add in the butter, thyme and garlic and cook until the salmon is golden and the desired temperature, a few more minutes (I recommend taking it to 135 degrees F at the very most).

For each plate, arrange about 1/3 cup of the salad along one side then garnish with half of the orange supremes. Next, spoon a dollop of the sweet potato puree on the other side of the plate and drag the back of the spoon through it. Place the crispy salmon skin-side down, on the puree and brush the top of the fish with some of the melted butter from the skillet.

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Jeff Mauro's Crispy Salmon with Sweet Potatoes | Worst Cooks in America | Food Network
https://www.youtube.com/watch?v=FWHrgoo-G_8