One of the biggest challenges of being a OneIfByFoodie is using up an entire bag or bundle of produce before it goes bad. Here's a quick tip: Use the same ingredient in a dish in different ways. In this case, I both roasted radishes and left them raw, creating a textural and flavor contrast.
Miso Butter Salmon and Roasted Radishes
Serves: 1 Time: 25 minutes Difficulty: Easy! Walk away and forget it.
- 1 piece salmon, 4-8 oz.
- 6 radishes
- 1-in. piece of cucumber, halved and sliced
- 1/2 T. unsalted butter, room temperature
- 1/2 T. miso
- 4 dashes soy sauce
- 2 dashes fish sauce
- 1/2 tsp. agave, honey or Mirin (sweetened sake)
- 1 tsp. Sriracha (optional)
- handful of cilantro leaves, torn for garnish
- 1 lime wedge
Preheat the oven to 350 degrees.
Place the salmon on a piece of parchment paper that is large enough to wrap it in.
Mix together the miso and butter.
Quarter four of the radishes and scatter the pieces around the salmon. Spread the butter mixture over the salmon and fold the parchment over, crimping the edges to make a packet.
Bake in the oven for 20-22 minutes.
Mix together the soy, fish sauce, Srirach, and agave. Add the cucumber, slice the remaining radishes and toss to coat.
Plate the salmon with the roasted radishes on one side and the fresh salad on the other. Squeeze the lime over the top and garnish with the cilantro.