RECIPE

Seared Salmon with Radishes, Sugar Snap Peas and Miso Sauce

Name: Seared Salmon with Radishes, Sugar Snap Peas and Miso Sauce
Cook time: 1 h
Yield: 4

Recipe Created For

30 cm Stainless Steel Fry Pan

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

1 ¾ lb salmon fillet with skin,cut into 2 or 4 pieces
2 tbsp miso paste
2 tbsp lemon juice
2 tbsp water
1 tbsp honey
2 tsp Dijon mustard
2 tbsp butter
16 radishes, halved lengthwise
½ lb sugar snap peas, trimmed
1 tbsp olive oil
1 garlic clove, finely chopped
1 tsp fresh ginger, finely chopped
2 tbsp chopped dill
2 tbsp chopped chives
Lemon wedges, for serving

EQUIPMENT

In spring, fresh and simple is the way to go. Let our Stainless Steel Fry Pan work its magic with this no-sweat salmon recipe. Sweet and colourful radishes and snap peas are a feast for the eyes and add flavour to your dish.

INGREDIENTS

1 ¾ lb salmon fillet with skin,cut into 2 or 4 pieces
2 tbsp miso paste
2 tbsp lemon juice
2 tbsp water
1 tbsp honey
2 tsp Dijon mustard
2 tbsp butter
16 radishes, halved lengthwise
½ lb sugar snap peas, trimmed
1 tbsp olive oil
1 garlic clove, finely chopped
1 tsp fresh ginger, finely chopped
2 tbsp chopped dill
2 tbsp chopped chives
Lemon wedges, for serving

EQUIPMENT

INSTRUCTIONS

On a plate, season the fish on all sides with salt and pepper. In a bowl, whisk together the miso, lemon juice, water, honey and Dijon until smooth. Set aside.

In a 30 cm Stainless Steel Fry Pan over medium heat, melt 1 tbsp of the butter until foaming. Add the radishes, cut-side down, and cook until starting to brown, about 1 minute. Add the sugar snap peas. Season with salt and pepper. Cook, stirring, for another 2 minutes or until the vegetables are crisp-tender. Using a Revolution^® Slotted Turner, remove the vegetables from the fry pan and set aside on a plate. Keep warm.

Heat the olive oil in the fry pan. Add the salmon, skin-side down, and cook for 3 minutes, or until the skin is crispy. Using the Revolution^® Slotted turner, flip the fish over and cook for 3 minutes, or until just pink at the centre. Set the fish aside on a clean plate. Keep warm. Wipe out the fry pan.

In the same fry pan, melt the remaining butter over medium heat. Add the garlic and ginger. Cook, stirring, for 30 seconds. Add the miso mixture. Let the sauce simmer for 1 minute. Adjust the seasoning. Transfer to a bowl.

Serve the fish and vegetables sprinkled with the fresh herbs. Serve with the miso sauce and lemon wedges.