Friday, 9 February 2018

Daikon Salad with Miso Salmon

I bought a huge daikon radish and was not sure what to prepare with it. A salmon fillet came with it.
Since Asian cuisine is one of my favourites this moment, preparing the radish in that style came naturally. The piece of fish had to complete the meal. I wanted an easy evening meal and just made a little sauce with miso paste. So good and so tasty.

The dressing of the salad went into the blender first, then I peeled the daikon and just cut it into a few chunks. Just 3 seconds later I had the perfect salad.  A teaspoon full of roasted sesame seeds finished it.

No need to marinate the salmon for a while. Just make the sauce and take a brush and get it on the top of the fish and its sides. Just cook it in a little oil and start with the skin side down. During the cooking keep on brushing the sides of the fish, it will run down into the oil and flavour it.
Then turn it on the other side and give it just a little time. Make sure to brown the sides of the fish by putting it on  all sides for a short time.
Keep the fish succulent and do not let it die again.

I had some cooked pasta from the day before and just served it with the salmon.

daikon dressing:
1 spring onion
1 tsp dark sesame oil
2 tbsp rose balsamic vinegar
1 tsp rice vinegar
Shichimi Tougarashi
1 tsp tasted sesame seeds
1/2 tsp coconut flower syrup

miso dressing:
1 tsp white miso
2 tbsp Mirin
1 tbsp light soy sauce


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