Crisp-Skinned Coho Salmon with Blistered Tomatoes, Broccoli Rabe, and Ras al Hanout Sweet Potato Fries

Crisp-Skinned Coho Salmon

Dry skin and sustained contact with a moderately hot pan create a crisp crust without overcooking lean coho.

Ingredients

• 4 fillets skin-on coho salmon, 5–6 ounces each, scaled and pin bones removed
• 1½ tablespoons ghee
• ¾ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Pat the salmon thoroughly dry, especially the skin. Season with salt and pepper just before cooking.
2. Heat a large heavy skillet over medium-high heat. Add the ghee, then place the salmon skin-side down. Press gently with a spatula for the first 20–30 seconds to keep the skin flat.
3. Reduce to medium and cook skin-side down for 5–8 minutes, depending on thickness, until the skin is crisp and the flesh is opaque about two-thirds of the way up the sides.
4. Turn and cook on the flesh side for 1–3 minutes more, checking the thickest part with an instant-read thermometer. For fully cooked fish, reach 145°F; remove promptly to avoid drying out the coho.
5. Transfer to a warm plate skin-side up and serve immediately.

Notes

• Use two skillets or cook in batches if the fillets would crowd the pan. Avoid covering cooked salmon, which softens the skin.

Blistered Tomato and Shallot Pan Sauce

A mix of burst and intact tomatoes gives the sauce body and freshness. Shallot rounds out the acidity without masking the salmon.

Ingredients

• 1½ pounds mixed red and yellow cherry tomatoes, larger ones halved
• 1 large shallot, thinly sliced
• 1 tablespoon ghee
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt, plus more to taste
• 1–2 teaspoons fresh lemon juice, to taste
• ¼ cup loosely packed basil leaves, torn
• to taste freshly ground black pepper

Instructions

1. Heat the ghee in a wide skillet over medium-high heat. Add the tomatoes in one layer and leave undisturbed for 2–3 minutes, until blistered underneath.
2. Turn the tomatoes, add the shallot and salt, and reduce the heat to medium. Cook for 8–10 minutes, stirring occasionally, until the shallot is soft and some tomatoes have collapsed.
3. Gently crush a few tomatoes with a spoon to make a chunky sauce, leaving others whole. If watery, simmer uncovered for another 2–3 minutes; if too thick, add a tablespoon of water.
4. Remove from the heat and stir in the olive oil, basil, pepper, and enough lemon juice to brighten the tomatoes. Taste for salt.

Notes

• Keep warm over very low heat, but add the basil and lemon shortly before serving.

Garlicky Broccoli Rabe

A brief blanch tempers the rabe's bitterness and tenderizes its stems. Gentle garlic cooking and a lemon finish keep the greens savory and lively.

Ingredients

• 1½ pounds broccoli rabe, tough stem ends trimmed
• 4 cloves garlic, thinly sliced
• 1½ tablespoons ghee
• 2 teaspoons fresh lemon juice
• to taste kosher salt
• to taste freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cut the rabe into manageable lengths and split any especially thick stems lengthwise.
2. Blanch for 2–3 minutes, until bright green and the stems are just tender. Drain, briefly cool under cold water, and squeeze out excess moisture.
3. Heat the ghee in a wide skillet over medium-low heat. Add the sliced garlic and cook for 1–2 minutes, until fragrant but not browned.
4. Add the rabe, raise the heat to medium, and sauté for 4–5 minutes, tossing until hot and tender with a little bite remaining in the stems.
5. Finish with lemon juice, salt, and pepper.

Notes

• Drain thoroughly before sautéing so the greens become glossy rather than watery.

Ras al Hanout Sweet Potato Fries

Thick batons develop browned edges while keeping creamy centers. Adding part of the spice blend late preserves its fragrance and limits scorching.

Ingredients

• 2 pounds orange-fleshed sweet potatoes, scrubbed
• 2 tablespoons avocado oil
• 2 teaspoons gluten-free ras al hanout made only with spices
• ¾ teaspoon kosher salt, or to taste

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two large rimmed baking sheets.
2. Cut the sweet potatoes into long batons about ⅜–½ inch thick. Dry well, then toss with the avocado oil, salt, and 1 teaspoon of the ras al hanout.
3. Spread across the sheets in a single layer with space between the pieces. Roast for 15–20 minutes.
4. Turn the fries, rotate the sheets between racks, and roast for another 15–20 minutes, until browned at the edges and tender inside.
5. Sprinkle with the remaining ras al hanout while hot and toss gently. Taste for salt and serve promptly.

Notes

• Sweet potato fries will be browned and crisp-edged rather than uniformly crunchy. Crowding the trays makes them steam.

Overall Timing / Workflow

The fries set the pace, while the tomatoes and greens can wait briefly. Cooking the salmon last protects its crisp skin and moist flesh.

Instructions

1. 0:00 — Heat the oven and put a pot of water on to boil. Cut and season the sweet potatoes.
2. 0:15 — Put the fries in the oven. Prepare the tomatoes, shallot, garlic, and broccoli rabe.
3. 0:20 — Blanch and drain the rabe, then start the tomato sauce.
4. 0:30 — Turn the fries and rotate the trays. Finish the tomato sauce and hold it over very low heat.
5. 0:35 — Dry and season the salmon. Begin searing it, and sauté the rabe in a separate skillet.
6. 0:45–0:55 — Check the fries and salmon for doneness. Finish the tomatoes with basil and lemon, season the rabe, and plate immediately.

Plating

Keeping most of the sauce off the salmon skin preserves the contrast between crisp fish, juicy tomatoes, and tender greens.

Instructions

1. Arrange the sweet potato fries in a loose stack along one side of each warm plate.
2. Place a compact mound of broccoli rabe beside them and set the salmon diagonally across the center, skin-side up.
3. Spoon the tomatoes and their juices around the salmon and lightly across its center, leaving most of the skin exposed.

Leftover Path

Separate storage prevents the tomato juices from soaking the fries and lets each component reheat at an appropriate temperature.

Instructions

1. Refrigerate the salmon, tomatoes, greens, and fries separately in covered containers within 2 hours. Use within 3 days.
2. Reheat fries in a single layer at 425°F for 8–12 minutes. Warm the tomatoes and rabe gently in separate pans, adding a splash of water if needed.
3. For hot leftovers, warm salmon covered in a 275°F oven until it reaches 165°F, checking early to limit drying. Alternatively, flake the refrigerated salmon and serve cold with the vegetables and a little fresh lemon.

Notes

• For a second meal, combine flaked salmon, chopped rabe, and warm tomatoes over the reheated sweet potatoes.