Salmon Delight Recipe
Make Salmon Delight Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon & Marinade
Vegetable Ribbon Salad
Finish & Garnish
Method
Salmon & Marinade
- 1
Prepare marinade
In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1.5 tbs soy sauce, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp black pepper until combined and slightly emulsified.
- 2
Marinate salmon
Pat the 4 salmon fillets dry with paper towel. Place fillets in a shallow dish or resealable bag and pour half of the marinade over the fish, coating evenly. Reserve the remaining half of the marinade for basting/finishing. Refrigerate and let marinate for 20–30 minutes (no longer than 45 minutes to avoid curing).
- 3
Cook salmon (pan-sear then oven-finish)
Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add a thin film of olive oil or 1 tbs of olive oil. Remove salmon from marinade (let excess drip off) and place fillets skin-side down in the hot skillet. Press gently for 10 seconds to ensure even contact. Sear 3–4 minutes without moving, until skin is crisp and browned. Flip fillets and sear the flesh side 30–45 seconds, then spoon 1–2 tbs of reserved marinade over each fillet. Transfer skillet to preheated oven and roast 5–7 minutes, or until salmon reaches an internal temperature of 125–130°F for medium-rare to medium (cook longer if you prefer well done). Remove from oven and let rest 3 minutes.
Vegetable Ribbon Salad
- 4
Prep vegetables
Using a vegetable peeler or mandoline, shave the cucumber, carrots, and radishes into thin ribbons or slices. Place ribbons into a medium bowl and add 3 cups baby arugula or mixed greens.
- 5
Make dressing & toss
In a small jar or bowl whisk together 1 tbs extra-virgin olive oil, 1 tsp rice vinegar, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle dressing over the vegetable ribbons and greens and toss gently to combine. Taste and adjust seasoning if needed.
Finish & Garnish
- 6
Plate and garnish
Divide the dressed vegetable ribbon salad evenly among 4 plates. Place one salmon fillet atop each bed of salad (skin-side up if you prefer crisp skin). Spoon any resting juices from the skillet over the fillets. Sprinkle each plate with 1/2 tsp chopped fresh dill and a pinch of toasted sesame seeds. Serve with a lemon wedge on the side to squeeze over the salmon.