If you could judge my appreciation of a recipe by the number of pictures that I include in a post, then I guess you’d have to say that I liked this one.
A LOT!
Not only did I find it tasted super amazing, I also found it to be super pretty.
I just couldn’t stop taking pictures. Even after I was [finally] done and sat myself down to eat, I still had to get up again to take some more photos.
I was unstoppable, I tell ya.
I almost didn’t want to eat this dish, as if its complete disappearance inside my belly meant that I would never again be able to eat that very same meal.
Wrong, I know!
That is precisely why this place came to life, right? So that I could keep a journal of the foods that I eat and log the recipes that I tried or created, so I would be able to make them again…
However, I think I should pin this one on my fridge or something.
Everything about it was just perfect! It’s the kind of dish that I would proudly add to my menu if I had a restaurant, without even giving it a second thought.
The orange/ginger rub for the salmon was almost magical. It gave the fish just a little hint of spicy / sweet flavor, without overpowering its delicate flavor.
YUMDERFUL!
Also, it was my first time trying Daikon radish, and definitely not the last! The delicate fine strips made for a perfect bed for the fish and the fresh and subtle flavor of the radish worked magically well with that of the carrot, orange ginger and salmon.
If you’ve never tried Daikon radish, I strongly recommend that you do! It’s much milder than regular radishes and has a really super fresh and crispy texture that leaves you wanting more! Oh, and it appears to be much easier on the stomach too! I’ve always had a hard time digesting regular radishes, but I’ve had no issues with this new guy whatsoever! WIN!
And let’s not forget the mâche. That would be my new absolute favorite lettuce in the whole wide world.
First off, it’s so cute, it should almost be made illegal. I mean seriously, look at it. It’ll make any dish pretty. As if that alone wasn’t enough, it also happens to have the coolest texture and most interesting flavor, too! I really wish it were more readily available! Hopefully, it will be as it gains in popularity. It certainly has my vote!
I’m telling you, this whole combination of flavor and texture was a match made in heaven!
I wouldn’t change a thing!
Oh, and in case you’re wondering… I am now 2 weeks in and I’m definitely still loving this Whole30 Challenge.
It really is forcing me to think outside the box, come up with new flavor combinations as I have to (and want to) play with new ingredients… It’s also helped me change the way I think about food.
I’m not saying that I will adopt this way of life permanently, but it sure will have made permanent changes to my diet and lifestyle. Eating loads of veggies and getting my protein from “REAL” food sources would be one of them.
As will including more healthy fats to my daily diet. I’m slowly learning to not be so afraid of healthy fats.
Can you think of a better way to get a good dose of healthy fats AND protein inside of you than by eating a nice, juicy, tender piece of salmon?
I don’t think I can.
This one will be a regular for me, guaranteed!
INGREDIENTS
- 500g salmon fillet in the thick part
- the zest of 1 orange
- 2 tbsp freslhy grated ginger
- ¼ tsp Himalayan or fine sea salt
- ½ tsp freshly cracked black pepper
- 1 large daikon radish, julienned
- 1 carrot, peel on, julienned
- 1 cup mâche
- 1 orange, cut into supremes
- The juice of the above orange
- ¼ cup white wine vinegar
- 2 tbsp fresh ginger, grated
- 1 clove garlic, crushed
- ¼ tsp Himalayan or fine sea salt
- ½ tsp freshly cracked black pepper
INSTRUCTIONS
- Sprinkle salmon fillet with salt and pepper and rub with the zest of one orange and grated ginger.
- Wrap tightly in plastic wrap and refrigerate overnight, or at least 3 hours.
- Scrape orange zest and ginger mixture off of the salmon and cut fillet in half to make 2 individual fillets. (you could even make 3 if you wanted smaller fillets)
- Preheat a non-stick skillet over medium-high heat. When skillet is nice and hot, add salmon fillets, flesh side down and cook until a nice golden crust forms, about 4-5 minutes, the flip the fillets and continue cooking until the skin becomes nice and crispy, about 3-4 minutes.
- While fish is cooking, cut the daikon radish and carrots into long, thin julienne strips with the help of a mandolin or julienne peeler. Mix the two vegetables to combine and set aside.
- Cut the orange into supremes, working over a bowl, in order not lose any of the juice. When you’ve got all your supremes done, make sure to squeeze all the juice out of the membrane that’s left behind.
- Transfer that juice to your mini blender or food processor. Add the rest of the ingredients for the dressing and blend until smooth and well combined. Reserve.
- Pile the julienned radish and carrot in the center of 2 shallow serving dishes. Surround with mâche.
- When salmon fillets are ready, place them on top of the vegetables and top with orange supremes and orange ginger vinaigrette.
- Garnish wit a little bit of fresh cilantro if desired and serve immediately
Sonia your food and photos are always pretty but you’ve really outdone yourself with this one! It’s so vibrant and could proudly grace the cover of any food magazine! Really beautiful! I love love LOVE the flavor combinations you’ve put together here as well. AND I’m super jealous that you can buy Mache where you are, I can’t even buy arugula here where I live. I grow it every season though and will be trying to grow Mache this year too if possible! Thanks for the inspiration, I’ve got some wild salmon in my freezer and I can’t wait to try this out!
Oh my, thank you so much Mellissa, I am totally flushed. Coming from you, this is a really major compliment!
And you know what? I never even thought of growing my own Mâche! Lettuce is so easy to grow, too! Guess what will be growing in my flower beds this summer, thanks to you?
The recipe has a zest of one orange. The salad has pieces of an orange. Are we using 2 and then juicing one?
You collect the zest from the orange before to peel it, lacey… then you only need one orange!
this is such a great recipe and pictures look colorful, vibrant just want a bite now.
Thanks a bunch, dixya! Wish I could mail you a bite!
Sonia, this is one delicious looking piece of salmon. Your photos are stunning!
Thank you so much, Jennie! I appreciate your kind words!
Love the recipe. I am a pescetarian and am always looking for new ways to add some flare/spice to my fish dishes. Great blog!
OMG this recipe is soooo delicious. I forgot to allow for time in the frig,,,,but I went ahead and made it anyway. The salmon developed a freaky good crust
and the lightness and freshness of the citrus dressing on the salad is beautiful with the rich fish. thank you for the recipe.
Aw, thank you so much for the awesome feedback, Sarah! You totally rock!
Glad to hear you liked the recipe!
Made this for Sunday dinner and it was a really big hit! I can see us eating this as a summer meal frequently. Thank you!
Thank YOU for the great feedback, Staci. Glad to hear you and your family enjoyed this recipe!