Salmon with Daikon Radish Slaw

Salmon with Daikon Radish Slaw
Summary Not available
Total time : 1 hr
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Salmon with Daikon Radish Slaw

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Japanese
Keyword: 30-60 min, Seafood
Person: 8
Calories: 65kcal


  • 1 Organic clementine
  • 0.5 Grapefruit
  • 0.5 lemon
  • 3 soy sauce
  • 1 Rice vinegar
  • 1.5 salmon skinless)
  • 1 Sesame seeds
  • 0.5 Radish
  • salt
  • 1 teaspoon sesame oil
  • 1 Nori seaweed
  • 1 oil


  • Rinse clementine in hot water, wipe dry and remove a thin layer of the skin with a peeler
  • Carefully remove any white pith with a sharp knife
  • Slice clementine peel into thin strips and dip in boiling water for 30 seconds
  • Lift out with a slotted spoon and rinse under cold water
  • Juice grapefruit and lemon
  • In a bowl, mix 1 tablespoon of the juice with half of the clementine strips
  • Stir in soy sauce and rice vinegar
  • Rinse salmon and pat dry
  • Cut into 1/2-inch cubes
  • Add to the citrus and vinegar mixture
  • Refrigerate and allow to marinate for 40 minutes
  • Meanwhile, lightly toast black sesame seeds in a dry frying pan over medium heat
  • Let cool
  • With a vegetable peeler, peel radish into thin slices
  • With a sharp knife, cut into very thin strips
  • Lightly salt radish strips and let stand 10 minutes
  • Pat dry with a kitchen towel
  • In a bowl, mix radish strips with remaining clementine peel, sesame seeds and sesame oil
  • Cut nori seaweed into thin strips
  • In a dry pan, lightly toast nori
  • Let cool
  • Drain salmon well and pat dry with paper towels
  • Heat oil in a heavy pan over high heat and cook salmon very briefly
  • Arrange radish strips in little nests on plates
  • Top with salmon and garnish with toasted nori


No extra notes


Calories: 65kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg


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