Baked Salmon With Peas And Radishes Recipes
BAKED SALMON WITH PEAS AND RADISHES
This baked salmon recipe with peas and radishes is the perfect way to utilize all those gorgeous spring vegetables - including the radish greens!
Provided by Debra
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Heat the frozen peas in the microwave for about one minute until just thawed and set aside.
- Trim the greens from the radishes and set aside, then slice radishes in half.
- Line a baking sheet with a piece of parchment paper. Drizzle 2 tbsp olive oil on both sides of the salmon filets and season with salt and pepper. Place in the oven and bake to desired temperature, 8 - 12 minutes.
- While the salmon bakes, melt 1 tbsp of the butter with the remaining 2 tbsp olive oil in a large skillet over medium heat. Add radishes, season with salt and pepper, and cook until tender, about 8 minutes.
- Add the white wine and dijon mustard and whisk together, then add capers and water and stir to combine. Add the remaining butter, reduce heat to medium and simmer about 2 minutes.
- Add the peas, dill and radish leaves and cook just until the radish leaves wilt and the peas are warmed through. Taste for seasoning.
- Transfer the salmon to 4 plates and divide the vegetables and pan sauce evenly. Top with more fresh dill if desired and serve.
Nutrition Facts : Calories 527 kcal, Carbohydrate 11 g, Protein 37 g, Fat 33 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 116 mg, Sodium 241 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ROASTED SALMON WITH PEAS AND RADISHES
Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. 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.
- Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in 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 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) 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.
- 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.
- Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
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