Roasted Radish Crusted Salmon with Lemon Beurre Blanc

We asked Chef Justin Sherer from 1826 Bistro for his favorite riff on radishes. “The beauty of this dish is the colorful pink and peppery radish against the orange flesh of the salmon,” he says. “You can mix different varieties of heirloom radish as long as they are red to pink, so that the end result is the brightest, prettiest color.”
Photography By Liam Hogan | March 08, 2016

Ingredients

  • 2 4-ounce wild-caught salmon fillets
  • Kosher salt and freshly grated black pepper, to taste
  • A handful of Easter Egg radishes, grated
  • 1 scallion, finely chopped
  • 2 sprigs fresh mint, finely chopped
  • Extra virgin olive oil, for dressing and searing
  • ½ cup dry white wine
  • 1 tablespoon fresh lemon juice
  • Pinch of grated lemon zest
  • 6 tablespoons cold, unsalted butter, cubed
  • Kosher salt and freshly grated black pepper to taste

Preparation

Heat an ovenproof skillet hot over medium high heat, and preheat your oven to 400°. Meanwhile, liberally season the salmon with salt and pepper. Mix grated radish, chopped onion and mint, dress lightly with good olive oil and spread mixture on top of the salmon fillets. Drizzle olive oil in the hot skillet and sear salmon, skin side down for one minute. Place skillet in oven and roast 10-15 minutes. Be careful not to overcook salmon to ensure it stays moist. (We suggest removing the salmon from the oven well before it has reached your preferred temperature and let it rest for 2-3 minutes.)

For sauce, reduce wine, lemon juice and zest in sauté pan over high heat until liquids are about ¼ cup. Reduce heat to low. Whisk half of butter into sauce one cube at a time, then remove from heat to whisk in the remaining. Season with salt and pepper. Drizzle over salmon and serve with your favorite spring vegetables.

About this recipe

1826 Bistro
105 Exchange Street
Pendleton
864-646-5500
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Ingredients

  • 2 4-ounce wild-caught salmon fillets
  • Kosher salt and freshly grated black pepper, to taste
  • A handful of Easter Egg radishes, grated
  • 1 scallion, finely chopped
  • 2 sprigs fresh mint, finely chopped
  • Extra virgin olive oil, for dressing and searing
  • ½ cup dry white wine
  • 1 tablespoon fresh lemon juice
  • Pinch of grated lemon zest
  • 6 tablespoons cold, unsalted butter, cubed
  • Kosher salt and freshly grated black pepper to taste
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