Seasonal Greens Recipe
salmon / local hydroponic greens / daikon / ponzu vinaigrette
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Ingredients
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Main Ingredients
Ponzu Vinaigrette
Method
Preparation of Ingredients
- 1
Prepare the Salmon
Season the salmon fillets with salt and black pepper on both sides. Let them sit at room temperature for about 10 minutes while you prepare the other ingredients.
- 2
Prepare the Daikon
Wash and peel the daikon radish. Slice it thinly into rounds or julienne it for a more decorative presentation.
- 3
Prepare the Greens
Rinse the local hydroponic greens under cold water. Shake off excess water or use a salad spinner to dry them gently.
Making the Ponzu Vinaigrette
- 4
Mix the Vinaigrette
In a small bowl, whisk together the ponzu sauce, extra virgin olive oil, fresh lime juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Cooking the Salmon
- 5
Cook the Salmon
Heat a non-stick skillet over medium-high heat. Add a little olive oil if desired. Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes, or until the salmon is cooked to your liking.
Assembly
- 6
Plate the Dish
On each plate, arrange a generous handful of the hydroponic greens. Place the cooked salmon fillet on top of the greens. Scatter the sliced daikon over the salmon and greens. Drizzle the ponzu vinaigrette over the entire dish before serving.