Fried Salmon with Radish Salad

For the roasted salmon with radish salad, remove the leaves and root end from the radishes, wash, dry and slice. Peel the young onions and cut them into fine rings.

Put both in a bowl. For the dressing, warm the honey slightly and add it to an empty screw-top jar with the other ingredients and shake well.

Toss the salad with the dressing and let it sit for about 15 minutes. Meanwhile, rinse the salmon fillets under cold water, pat dry and season with salt and pepper.

Flatten the garlic clove with skin, using a knife. Melt clarified butter in a pan over high heat, add the garlic clove and rosemary.

Put the fillets in and immediately turn the heat down to low. Cook the fillets without turning for 3 minutes.

Then remove the pan from the heat. Carefully turn the salmon fillets, add 1 tsp of butter and let them rest in the hot pan for 2-3 minutes. Remove and drain on paper towels.

To serve, divide the spicy radish salad among serving plates, place the salmon fillets on top, drizzle with remaining dressing and serve.

Preparation Tip:

With crusty baked herb baguette or toasted white bread, the Salmon with Radish Salad is a light, fine meal.

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