PAN-SEARED SALMON AND RADISH SALAD

COLORFUL SALMON … perfect for Spring.

Spring has sprung, so let’s enjoy it! What I love about this salmon dish is that it’s colorful, fresh, and takes minimal effort while yielding a super impressive result. Include it in your Easter spread or eat it on a regular Tuesday—I don’t care, just eat it!

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Pan-Seared Salmon And Radish Salad

Yield: 3-4 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Ingredients

• Watermelon Radish (1, thinly sliced on a mandolin)
• Purple Daikon Radish (1, thinly sliced on a mandolin)
• Red Radish (1 bunch, stems mostly removed, cut into quarters)
• Easter Egg Radish (1 bunch, stems mostly removed, some cut in half others left whole)
• Extra Virgin Olive Oil (1 tablespoon)
• De-shelled Pistachios (2 tablespoons when roughly chopped—or more to your liking)
• Skin-On Atlantic Salmon (1/2 pound cut into 3-4 filets)
• Grapeseed Oil (3 tablespoons)
• Unsalted Butter (4 tablespoons, cut into small cubes)
• Salt
• Pepper

KITCHEN TOOLS

• Cutting Board
• Chefs Knife
• Mandolin
• Serving Plate
• 10 Inch (minimum) Non-Stick Frying Pan
• Metal Spatula
• Rubber Spatula
• (Optional) Splatter Guard
• Meat Thermometer

Instructions

TO MAKE YOUR RADISH SALAD

1. Alternating between watermelon radish slices and purple daikon radish slices, layer them in a circle to build your base. I don't love being perfect about it. I like a little variety in how I lay them down—think two daikon, one watermelon, three daikon...you get it.
2. Stick some of your quartered red radish pieces under some of your watermelon and daikon radishes to elevate them. This will give your overall dish more dimension and visual interest.
3. In an off-balanced way, add more of your red radish quarters and your Easter Egg Radishes around the edges of your plate.
4. Drizzle your olive oil over your dish.
5. Season with salt and pepper.
6. Sprinkle 3/4 of your pistachios over your radish salad.

TO COOK YOUR SALMON

1. Over high heat, heat your pan. If you hover your hand over it, you should feel the heat.
2. Add your grape seed oil. Heat it. You want your salmon to sizzle when you touch it.
3. Place your salmon skin-side down into the oil—I like to do two pieces at a time. Press it down with your spatula to keep the skin from bubbling or separating. Cook until your salmon skin is golden and does not stick to the pan—3 minutes. If you meet resistance, check in 20 seconds to see if its loosened.
4. Use your spatula to flip your salmon. Quickly add your butter to the bottom of your pan. Move it around so that it spreads all around your pan.
5. Season your salmon with salt and pepper.
6. Use your tablespoon to baste your fish. Tilt your pan so that the butter runs to one side and then scoop up your butter sauce and pour it over your salmon. Continue to do this until your fish is fully cooked—about 4-5 minutes from the time you flipped it—then transfer it to a plate to keep it from cooking more. If you want to test with a thermometer, you are looking for an internal temperature of 145º.

TO ASSEMBLE YOUR DISH

1. Place your salmon filets in a line down the center of your radish salad on your serving dish.
2. Sprinkle the rest of your pistachios over your salmon.
3. Place the smallest basil and mint leaves you can get from your bunch all over your dish.
4. Serve. Eat. Enjoy.

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