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Salmon with radish and carrot salad
Grilled salmon with spicy root vegetable salad.
How to cook Salmon with radish and carrot salad
Step 1
Salt the fish, pepper, add mustard, drizzle with oil and rub with the resulting mixture.
Step 2
Fry in a grill pan on both sides until cooked.
Step 3
For salad, grate carrots and radishes.
Step 4
Finely chop the chilli and add to the vegetables. Dress the salad with lemon juice and soy sauce.
Step 5
Serve the fish with salad and herbs. Enjoy your meal!
Salmon with radish and carrot salad - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute salmon with other firm fish like trout, cod, or halibut. Adjust cooking time based on thickness.
A regular non-stick or cast-iron skillet works well. Ensure it's hot before adding the fish for a nice sear.
Replace salmon with grilled tofu or tempeh, marinated in mustard and oil for similar flavors. Adjust cooking time as needed.
Yes, but add lemon juice and soy sauce just before serving to keep the vegetables crisp.
Store fish and salad separately in airtight containers in the fridge for up to 2 days. Reheat fish gently to avoid drying.
The cooked salmon freezes well for up to 1 month. Thaw in the fridge and reheat gently. Salad doesn’t freeze well.
Absolutely! Cucumber, bell peppers, or cabbage would add crunch and color. Adjust dressing to taste.
Add extra chilli or a pinch of red pepper flakes to the salad, or serve with a spicy mayo drizzle.
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