Crispy Curry-Roasted Salmon with Ponzu-Dressed Sweet Potatoes & Snap Peas

Crispy Curry-Roasted Salmon

with Ponzu-Dressed Sweet Potatoes & Snap Peas

35 MIN
2 Servings
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From the Test Kitchen

Here, rich salmon is coated with a flavorful mix of spicy yellow curry paste and creamy mayonnaise, then topped with a sprinkle of airy panko breadcrumbs to achieve a delightfully crispy crust in the oven. A duo of roasted sweet potatoes and sugar snap peas (finished with bright ponzu) rounds out the dish on a hearty note.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Crispy Curry-Roasted Salmon with Ponzu-Dressed Sweet Potatoes & Snap Peas
Title
  • 2 Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • 2 Scallions
  • 1 Lime
  • 4 oz Sugar Snap Peas
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Sugar
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ¼ cup Panko Breadcrumbs
time-saving
tips & techniques
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. In a bowl, whisk together the curry paste and mayonnaise. Season with salt and pepper. To make the dressing, halve the lime crosswise; squeeze the juice into a large bowl. Add the ponzu sauce and sugar; whisk until the sugar has dissolved. 

Roast the vegetables:
2 Roast the vegetables:

Place the diced sweet potatoes and prepared white bottoms of the scallions on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Place on the lower oven rack and roast 20 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 3 minutes, or until the sweet potatoes are tender when pierced with a fork and the peas are bright green and slightly softened. Remove from the oven.

Coat & roast the fish:
3 Coat & roast the fish:

Meanwhile, place the fish on a separate sheet pan, skin side down. Evenly top with the curry mayo, then the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Place on the upper oven rack and roast, rotating the sheet pan halfway through, 10 to 15 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F.

Dress the vegetables & serve your dish:
4 Dress the vegetables & serve your dish:

Add the roasted vegetables to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the dressed vegetables. Garnish the fish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. In a bowl, whisk together the curry paste and mayonnaise. Season with salt and pepper. To make the dressing, halve the lime crosswise; squeeze the juice into a large bowl. Add the ponzu sauce and sugar; whisk until the sugar has dissolved. 

2 Roast the vegetables:

Place the diced sweet potatoes and prepared white bottoms of the scallions on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Place on the lower oven rack and roast 20 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 3 minutes, or until the sweet potatoes are tender when pierced with a fork and the peas are bright green and slightly softened. Remove from the oven.

Roast the vegetables:
Coat & roast the fish:
3 Coat & roast the fish:

Meanwhile, place the fish on a separate sheet pan, skin side down. Evenly top with the curry mayo, then the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Place on the upper oven rack and roast, rotating the sheet pan halfway through, 10 to 15 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F.

4 Dress the vegetables & serve your dish:

Add the roasted vegetables to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the dressed vegetables. Garnish the fish with the sliced green tops of the scallions. Enjoy!

Dress the vegetables & serve your dish:
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