Crispy-Skinned Salmon with Spicy Radishes and Green Romesco

1. Prepare the Radish Mixture

Combine the sliced radishes and shallot in a small bowl, then sprinkle over the white wine vinegar or lemon juice, along with the red pepper flakes. This quick pickling helps to infuse the radishes with a spicy zing that complements the savory salmon.

2. Cook the Salmon

Preheat a large skillet over medium-high heat and add the vegetable oil. Season the salmon fillets generously with kosher salt and freshly ground black pepper. Place the salmon fillets in the skillet, skin-side down, and press gently with a spatula to ensure the skin makes even contact with the skillet. Cook undisturbed for 4-6 minutes until the flesh is opaque on top and the skin is crispy. Drain any excess fat, then flip the fillets and cook for another 30-60 seconds.

3. Serve

Spread a spoonful of Green Romesco sauce onto each plate, top with the crispy salmon fillets, and garnish with the spicy radish mixture, a sprinkle of flaky sea salt, and fresh parsley leaves. Finish with a squeeze of lemon juice.