Crispy-Skin Salmon with Sea Bean and Daikon Salad
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 pound skin-on salmon fillet
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced daikon radish
1/4 cup thinly sliced sea beans
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon honey or agave nectar
2 teaspoons chopped fresh dill
Directions
In a medium bowl, combine the sea beans, daikon, scallions, cilantro, sesame oil, vinegar, 1/4 tsp. salt, and a few grinds of pepper. Pat the salmon dry with paper towels. Generously salt and pepper both sides. Heat the peanut oil in a large heavy-duty skillet, preferably cast iron, over medium-high heat. When the oil shimmers, add the salmon skin side down, and cook undisturbed until the skin is crisp, about 3 minutes. Lower the heat to medium, flip the salmon over, and continue to cook until done to your liking, 1 to 3 minutes more. Transfer the fillets to four plates, skin side down. Portion the salad on top of the salmon, garnish with the sesame seeds, and serve.