About the Recipe
I'm a self-proclaimed fan of the New York Times Cooking recipes, and this one is one of my favorites. The combination sounds strange, but it's captivating at first bite. Highly recommended!
Ingredients
2 salmon fillets (5-6 oz (150-180 gr) each), with skin (fresh or thawed)
1 bunch of radishes, halved
Salt
Pepper
Olive oil Butter
3.5 oz (100 gr) peas (frozen)
2-3 tbsp (El) capers
1 tbsp (El) white miso
1 tsp (Tl) Dijon mustard
5 & 1/2 Tbsp (El) warm water
1 bunch of dill, finely chopped
Preparation
1 Heat the oven to 400° F (200° C) circulating air
2 Place the salmon fillets in a baking dish or on a baking sheet lined with parchment paper, salt them on both sides, and drizzle with olive oil. Let them marinate for a few minutes before placing them in the oven for 8-10 minutes.
3 Meanwhile, heat some olive oil and a tablespoon of butter in a pan and fry the radishes for 4-5 minutes. Then add the peas, capers, miso, mustard, and water and let the sauce simmer gently until the salmon is cooked. Season with salt and pepper and finish with 2 tablespoons of butter, which you stir in.
4 Place the salmon fillets on two plates and divide the sauce between them. Garnish with fresh dill.