YIELDS | X SERVINGS
PREP TIME | X MINS
COOK TIME | X MINS
Salmon and the sweetness of peas are the perfect match for a quick and delicious meal. The salmon is roasted skin-side up to keep the fish moist. Spicy radishes sweeten and soften during cooking, turning slightly sweet. The browned butter, mustard and capers coat the peas and plump radishes in a savory lip-smacking sauce, and the white miso provides a deep rich flavor. If there’s no miso substitute with a splash of soy sauce.
• 4 (6-ounce) skin-on salmon or trout fillets
• 1⁄4 cup extra-virgin olive oil
• Kosher salt and black pepper
• 3 tablespoons unsalted butter
• 2 bunches radishes with fresh greens (about 1 pound), greens removed and set aside, radishes, rinsed, trimmed and halved
• 2 tablespoons drained capers
• 1 tablespoon white miso
• 1 teaspoon Dijon mustard
• 1⁄4 cup chopped dill or parsley
1. Heat oven to 425 degrees.
2. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
3. Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter and remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 7-8 minutes.
4. Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
5. Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill or parsley.
4. Place vegetables onto a shallow platter and place salmon flesh side up on top of vegetables. Spoon pan sauce on top of the salmon and serve warm.