Before you say no to pan-sauted radishes, let me tell you they are delicious. With an abundance of spring flavors, this is a great dish!
Ingredients
4 (6 ounce) skin on salmon fillets (trout can be substituted)
1/4 cup olive oil
Salt and Pepper
3 Tablespoons unsalted butter
2 bunches radishes and greens,
1 1/2 cup frozen peas (no need to thaw)
2 Tablespoons drained capers
1 Tablespoon white miso
1 tsp. Dijon mustard
1/4 cup chopped fresh dill (or parsley)
Instructions
Heat oven to 425 degrees. On rimmed baking sheet, coat salmon with 2 Tablespoons oil and season with salt and pepper. Arrange on baking sheet, skin side up. Roast until fish is cooked through - about 10 - 15 minutes, depending the the thickness of the fish.
Cut radishes in half. Chop radish greens. In large nonstick skillet, melt 1 Tablespoon butter and 2 Tablespoons oil over medium high heat. Add radish halves (not the leaves). Season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. Add 1 cup water, the peas, capers, miso and mustard. Stir to dissolve the miso and mustard into the liquid. Cook until the peas are tender, about 3-4 minutes.
Add remaining 2 Tablespoons butter and simmer until a light sauce forms, about two minutes. Season to taste with salt and pepper. Add chopped radish leaves and dill (or parsley).
Divide vegetables on plates or shallow bowls. Top with salmon and spoon pan sauce on top. Serve with brown rice or bread.