Orange Ginger Salmon Fillet over a bed of Daikon Radish & Carrots

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 Orange Ginger Salmon.

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!

Print Recipe Rate this Recipe

5 from 1 vote

Orange Ginger Salmon Fillet

Servings: 2

Ingredients

For the salmon fillets

• 500 g 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

For the salad

• 1 large daikon radish, julienned
• 1 carrot, peel on, julienned
• 1 cup mâche
• 1 orange, cut into supremes

For the vinaigrette

• 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
  

Author: Sonia! The Healthy Foodie

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!