[RECIPE] Summer Greens with Grilled Salmon, Watermelon Radish, Peaches and Strawberries
![[RECIPE] Summer Greens with Grilled Salmon, Watermelon Radish, Peaches and Strawberries](https://yougottaeatthis.com/wp-content/uploads/2013/07/Salmon-Salad-1-2.jpg)
What is a watermelon radish? To put it plainly, it’s similar to any other radish except that this radish is remarkably beautiful on the inside!! Trust me, when you see it on the outside, it’s nothing you’d look twice at… but once you slice into it, there is no denying its uniqueness. It has hues of fuchsia, peach and white, oh my! The taste is much like a standard red radish, slightly peppery and crisp. I decided to chill out today and throw this ingredient into a fruity summer salad with grilled salmon…try it out!
You’ll need to muster up these ingredients:
Salmon
- 4 oz fillet of salmon
- 1 tsp blackening seasoning
Salad
- Salad mix (preferably a spinach, kale, chard)
- Ripe peach slices (skin removed)
- Ripe strawberries (halved)
- Watermelon radish (peeled and sliced thin)
- Red onions (sliced thin)
- 1-2 tbsp goat cheese
- ¼ cup white wine vinegar
- ½ cup EVOO
- Salt & Pepper to taste
And now you can get in the game:
Turn the oven to ‘Broil’, 500°F, and set the rack about 5” to 6” from the boiler.
Spray an oven-safe skillet or sheet with a non-stick cooking spray. Season the salmon evenly with the spices and place, skin side down. Place in the oven.
While the salmon is cooking, place the vinegar in a glass bowl. While whisking the vinegar, slowly pour in the oil to create a creamy mixture (emulsify). Mix in the salt and pepper. Add the fruit and vegetables to the mixture and toss lightly.
Remove the salmon after 6-8 minutes (medium doneness), let it rest for a couple of minutes to allow the juices to redistribute, and remove the skin if you like (separate with a spatula by placing between the skin and salmon). Place the salad in a wide bowl and top with the fruity vinaigrette mixture and place the salmon fillet on top. Sprinkle with goat cheese and dig in!
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[RECIPE]Summer Greens with Grilled Salmon, Watermelon Radish, Peaches and Strawberries
Prep time:
Cook time:
Total time:
Serves: 1
What is a watermelon radish? To put it plainly, it’s similar to any other radish except that this radish is remarkably beautiful on the inside!! Trust me, when you see it on the outside, it’s nothing you’d look twice at… but once you slice into it, there is no denying its uniqueness. It has hues of fuschia, white and peach, oh my! The taste is much like a standard red radish, slightly peppery and crisp. I decided to chill out today and throw this ingredient into a fruity summer salad with grilled salmon…try it out!
Ingredients
- Salmon
- • 4 oz fillet of salmon
- • 1 tsp blackening seasoning
- Salad
- • Salad mix (preferably a spinach, kale, chard)
- • Ripe peach slices (skin removed)
- • Ripe strawberries (halved)
- • Watermelon radish (peeled and sliced thin)
- • Red onions (sliced thin)
- • 1-2 tbsp goat cheese
- • ¼ cup white wine vinegar
- • ½ cup EVOO
- • Salt & Pepper to taste
Instructions
- Turn the oven to ‘Broil’, 500°F, and set the rack about 5” to 6” from the boiler.
- Spray an oven-safe skillet or sheet with a non-stick cooking spray.
- Season the salmon evenly with the spices and place, skin side down. Place in the oven.
- While the salmon is cooking, place the vinegar in a glass bowl. While whisking the vinegar, slowly pour in the oil to create a creamy mixture (emulsify). Mix in the salt and pepper.
- Add the fruit and vegetables to the mixture and toss lightly.
- Remove the salmon after 6-8 minutes (medium doneness), let it rest for a couple of minutes to allow the juices to redistribute, and remove the skin if you like (separate with a spatula by placing between the skin and salmon).
- Place the salad in a wide bowl and top with the fruity vinaigrette mixture and place the salmon fillet on top. Sprinkle with goat cheese and dig in!
