Salmon with Daikon Radish Slaw

Summary Not available

  • 1 Organic clementine
  • 0.5 Grapefruit
  • 0.5 lemon
  • 3 soy sauce
  • 1 Rice vinegar
  • 1.5 Salmon (center-cut (skinless))
  • 1 Sesame seeds
  • 0.5 Radish
  • salt
  • 1 teaspoon sesame oil
  • 1 Nori seaweed
  • 1 vegetable oil
  1. Rinse clementine in hot water, wipe dry and remove a thin layer of the skin with a peeler

  2. Carefully remove any white pith with a sharp knife

  3. Slice clementine peel into thin strips and dip in boiling water for 30 seconds

  4. Lift out with a slotted spoon and rinse under cold water

  5. Juice grapefruit and lemon

  6. In a bowl, mix 1 tablespoon of the juice with half of the clementine strips

  7. Stir in soy sauce and rice vinegar

  8. Rinse salmon and pat dry

  9. Cut into 1/2-inch cubes

  10. Add to the citrus and vinegar mixture

  11. Refrigerate and allow to marinate for 40 minutes

  12. Meanwhile, lightly toast black sesame seeds in a dry frying pan over medium heat

  13. Let cool

  14. With a vegetable peeler, peel radish into thin slices

  15. With a sharp knife, cut into very thin strips

  16. Lightly salt radish strips and let stand 10 minutes

  17. Pat dry with a kitchen towel

  18. In a bowl, mix radish strips with remaining clementine peel, sesame seeds and sesame oil

  19. Cut nori seaweed into thin strips

  20. In a dry pan, lightly toast nori

  21. Let cool

  22. Drain salmon well and pat dry with paper towels

  23. Heat oil in a heavy pan over high heat and cook salmon very briefly

  24. Arrange radish strips in little nests on plates

  25. Top with salmon and garnish with toasted nori

No extra notes


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