Chilean Salmon Kohlrabi Radish Salad

30 minutes | Serves 4 | Ingredients | Equipment | Preparation

Chilean Salmon Portion on Kohlrabi Salad


4              ea.          Salmon Fillets (thawed)

(4 ounces each, ¾ inch think, skin on or skinless per preference)

1              Tsp.        Corn Starch

Salt, Pepper as needed

1              Cup        Kohlrabi, fresh peeled, julienne

½             Cup        Daikon Radish, fresh, peeled, julienne

½             Cup        Carrots, fresh, peeled, julienne

1              Ea.          Shallot, medium sized, peeled, minced

1              Bc.          Dill, fresh, lightly chopped (a small bunch, save some springs for garnish)

2              Oz.         Rice Wine Vinegar (Mirin)

1              Tsp.        Dijon Mustard

3              Oz.         Olive Oil

Salt, Pepper as needed


Non-stick sauté pan, metal spatula, rubber spatula, medium sized bowl

Method of Preparation

Place the kohlrabi, daikon, and carrots in a bowl.

Add shallots, 1 large tablespoon of dill, rice wine vinegar, mustard, and olive oil.

Toss all ingredients. Taste. Adjust with salt and pepper.

Place salad in refrigerator and allow to marinate for 20-30 minutes.

Season salmon fillet with salt, and pepper. Dust with a light coating of corn starch.

Place salmon fillet into pan, skin side up. Brown for 3-4 minutes, flip and continue to brown for 2 minutes. Turn off heat. Let fish rest in the pan.

Portion 3-4 ounces of salad onto a plate. Top with a salmon portion. Garnish with dill sprigs and serve.

Note:  Heat the salad in a microwave oven for 30-45 seconds if you prefer it warm instead of cold.

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