Salmon in Radish Nest
Salmon in radish nest with roasted seaweed strips: salmon provides valuable omega‑3 fatty acids. Radishes contain mustard oils that protect cells.
Ingredients
- 1 Clementine (organic)
- 0.5 Grapefruit
- 0.5 lemon
- 3 tbsp Soy sauce
- 1 tbsp Genmai Su
- 600 g Salmon fillet (center cut, skinless)
- 1 tbsp black sesame seeds
- 350 g white radish (half of a 0.5 kg radish)
- Salt
- 1 tsp Sesame oil
- 1 sheet nori seaweed
- 1 tbsp oil
Instructions
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1.
Wash the clementine hot, dry it and peel its skin thinly with a vegetable peeler.
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2.
Carefully remove any white parts clinging to the peel.
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3.
Cut the peel into fine strips and blanch them in boiling water for 30 seconds. Remove with a slotted spoon and rinse briefly under cold water.
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4.
Squeeze grapefruit and lemon juice. Mix 1 tbsp of each juice with half of the clementine peel. Stir in soy sauce and Genmai Su.
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5.
Rinse salmon, pat dry and cut into 1.5 cm cubes. Toss the cubes in the citrus‑vinegar mixture, cover and refrigerate for 40 minutes to marinate.
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6.
Meanwhile, lightly toast black sesame seeds in a dry pan until fragrant. Let cool.
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7.
Peel radish and shave thin slices with a vegetable peeler. Then cut the slices into very thin strips with a sharp knife.
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8.
Lightly salt the radish strips and let them sit for 10 minutes. Pat dry well with a kitchen towel.
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9.
In a bowl mix the remaining clementine peel, toasted sesame seeds and sesame oil.
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10.
Cut Nori seaweed into hair‑thin strips. Toast lightly in a dry pan, remove and cool.
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11.
Drain salmon well and pat dry with paper towels.
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12.
Heat a heavy skillet with oil over high heat. Quickly sear the salmon on all sides until browned. Shape the radish into small nests and place on a plate. Top with salmon, garnish with roasted seaweed strips, and serve.
