This is from one of my favorite recipe books "
The Produce Bible" by Leanne Kitchen. It should be on every garden lovers bookshelf! This is linked with "
Rural Thursday #4".
Crisp-skinned Salmon with Radish & Cucumber Salad
1 peeled cucumber, cut in half and scoop out seeds with a spoon, and sliced thinly into half moon shapes
2 celery sticks - diced
1 shallot - diced
1 avocado - diced
20 red radishes - halved (this really depends on the size of your radishes.
1 small handful cilantro leaves
COMBINE ALL THE ABOVE IN A LARGE BOWL.
To make the dressing, mix the following and set aside:
1/3 cup olive oil
2 TBSPNS lime juice
1 tspn finely grated lemon zest
1 garlic clove, crushed
1 tspn honey
dash of sea salt
dash of freshly ground black pepper
Brush 4 small salmon fillets lightly with olive oil and sprinkle skin with a little salt. Add about 2 TBSPNS of olive oil to a large frying pan and add salmon skin side down when pan is HOT. This is the tricky part...
hold a spatula or another frying pan on top of the fillets to keep them flat. Fry for 1-2 minutes or until skin is crisp and brown all over. Cook until opaque (this depends upon thickness). Drain on paper towels.
When cool, use scissors to cut each fillet across the grain into strips. Break each strip into bite sized pieces. Add to the salad with the dressing and extra cilantro. Toss gently.
Now, that is the recipe. I have to carefully pick the skin off for my family... whatever works.. right?
This is what is on the menu for Friday... we have to give up SO much for lent :)
