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Salmon with Radish Scales
Tender, flaky fish fillets are topped with a zesty combination of Dijon mustard and thinly sliced black and watermelon radishes for a visual and gustatory treasure.
1/4 C Dijon mustard
2 Tbsp. mayonnaise
1/2 tsp. kosher salt
1/4 tsp. black pepper
4 salmon fillets, 3 oz. each, skins and bones removed; patted dry
2 small black radishes, sliced thinly
2 small watermelon radishes, sliced thinly
2 Tbsp. olive oil
Micro greens and fennel pollen, to garnish
Combine mustard, mayonnaise, salt, and pepper in a bowl. Slather this mixture on the top of each salmon fillet. Using the Dijon mixture to adhere, layer radish slices on top in a geometric pattern.
Heat oil in a saute pan. Cook salmon, radish-side down until they are browned and fish is nearly cooked through, approximately three minutes. Flip and cooked for another two minutes; remove from pan.
Garnish with microgreens and fennel pollen.
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