honey soy roasted salmon, watermelon radish salad, orange yuzu vinaigrette
serves 3-4 for lunch
Balance! The warm, sweet and salty salmon paired with a seasonal salad is all that I want to eat this winter. It gives you a boost of healthy omega fats, and doesn’t weigh you down while you try to trudge through those high New Year expectations. It’s healthy without the bleak, bland and no fun parts. Definitely brine your salmon. Don’t skip that part. Additionally, salmon is always up and down, so check the Seafood Watch app to see what is the most sustainable option is for you in your area.
- 1 ½ pound salmon filet
- 1000 grams water
- 50 grams salt
- 40 grams sugar
Whisk together the water, salt and sugar until dissolved. Brine salmon in the refrigerator for 45 minutes. After the time has elapsed, remove from the brine, and gently rinse. Pat dry.
orange yuzu vinaigrette, and salad
- 6 tbsp. freshly squeezed orange juice
- 2 tbsp. freshly squeezed lime juice
- 1 ½ tsp. freshly grated ginger
- 1 tbsp. honey
- 1 shallot, finely minced
- 1 tbsp. yuzu kosho
- 2 tsp. rice wine vinegar
- 2 tsp. soy sauce
- fistful cilantro leaves
- 4-5 watermelon radishes
- 5-6 cups peppery greens
Whisk together orange juice, lime juice, ginger, honey, shallot, yuzu kosho, vinegar, and soy sauce. Taste for balance. Increase kosho if you want a little more heat, and vinegar for acidity. Wash the radishes, and run them over a microplane so that they are thin. Pour a little of the vinaigrette over the radishes to marinate them. Toss together the cilantro leaves and peppery greens.
salmon, and bringing it all together
- 30 grams honey
- 20 grams ponzu
- brined salmon
Preheat your oven to 400 degrees. Place the salmon skin side down on a sheet pan. Don’t oil the pan. This might seem odd, but the skin will not be appetizing after roasting, so we’re encouraging it to stick. This will allow you to cleanly remove the salmon flesh from the pan, leaving the skin behind. While the oven preheats, whisk together the honey and ponzu. Brush the salmon with the mixture, and roast it for 10 minutes. Take the remaining honey ponzu mixture, and reduce it down to a thicker syrup. Be careful not to burn or turn the sauce into candy. Remove the salmon, and brush on more glaze. Take the temperature, we’re looking for 125, or a nice medium. Want it rarer? Take it out at 120. Well done people, you need to check yourself, but cook your fish to 145 degrees’ maximum. If you prefer anything beyond that, stop eating salmon. Remove the salmon at your desired temperature, and give it one last kiss of glaze. Let the salmon rest for 5 minutes while you toss your greens with the radishes and additional vinaigrette. Enjoy.