Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Butter

    Butter

  • Radish

    Radish

  • Shallot

    Shallot

  • Sour Cream

    Sour Cream

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Lemon

    Lemon

  • Honey

    Honey

  • PeachDish Salt

    PeachDish Salt

  • Wild-Caught Alaskan Keta Salmon

    Wild-Caught Alaskan Keta Salmon

  • Salad Greens

    Salad Greens

  • Walnuts

    Walnuts

METHOD

1
MISE EN PLACE • Heat oven to 450° F • Halve or quarter radishes. • Slice shallot into rings. • Zest lemon. Halve lemon. Juice 1 half. Cut remaining half into wedges.
2
In a large, ovenproof skillet over medium heat, cook butter, swirling gently, until browned and toasty, about 2 minutes.
3
• Add radishes and shallot, and toss to coat. • Turn radishes cut-side down • Roast in oven 10 minutes.
4
• While radishes roast, make the dressing. In a small bowl whisk together sour cream, mustard, lemon zest, lemon juice and honey. •Season to taste with PeachDish Salt and pepper.
5
• Remove skillet from oven. Push radishes to the sides to make room for salmon in center of skillet. • Add salmon, skin-side down. • Season with 1/2 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
6
• Roast until salmon is opaque, about 4 minutes. • Transfer salmon and radishes to dinner plates.
7
• Divide salad greens between plates. • Spoon dressing and sprinkle walnuts over greens. • Garnish with lemon wedges, and enjoy!