Chilean Salmon Kohlrabi Radish Salad

30 minutes | Serves 4 | Ingredients | Equipment | Preparation

Chilean Salmon Portion on Kohlrabi Salad

Ingredients

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

Equipment

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.

Discover More Salmon Recipes!

All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at information@chileansalmon.com