For the salmon fillets
500g salmon fillet in the thick part
the zest of 1 orange
2 tbsp freslhy grated ginger
¼ tsp Himalayan or fine sea salt
½ tsp freshly cracked black pepper
For the salad
1 large daikon radish, julienned
1 carrot, peel on, julienned
1 cup mâche
1 orange, cut into supremes
For the vinaigrette
The juice of the above orange
¼ cup white wine vinegar
2 tbsp fresh ginger, grated
1 clove garlic, crushed
¼ tsp Himalayan or fine sea salt
½ tsp freshly cracked black pepper

Sprinkle salmon fillet with salt and pepper and rub with the zest of one orange and grated ginger.
Wrap tightly in plastic wrap and refrigerate overnight, or at least 3 hours.
Scrape orange zest and ginger mixture off of the salmon and cut fillet in half to make 2 individual fillets. (you could even make 3 if you wanted smaller fillets)
Preheat a non-stick skillet over medium-high heat. When skillet is nice and hot, add salmon fillets, flesh side down and cook until a nice golden crust forms, about 4-5 minutes, the flip the fillets and continue cooking until the skin becomes nice and crispy, about 3-4 minutes.
While fish is cooking, cut the daikon radish and carrots into long, thin julienne strips with the help of a mandolin or julienne peeler. Mix the two vegetables to combine and set aside.
Cut the orange into supremes, working over a bowl, in order not lose any of the juice. When you’ve got all your supremes done, make sure to squeeze all the juice out of the membrane that’s left behind.
Transfer that juice to your mini blender or food processor. Add the rest of the ingredients for the dressing and blend until smooth and well combined. Reserve.
Pile the julienned radish and carrot in the center of 2 shallow serving dishes. Surround with mâche.
When salmon fillets are ready, place them on top of the vegetables and top with orange supremes and orange ginger vinaigrette.

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