Citrusy Salmon with Radishes and Olives
The transformation of radishes from biting and pungent to subtle and slightly sweet when cooked feels like a sort of alchemy. Here these little wonders are paired with buttery green olives in a smooth citrus sauce and served over roasted salmon for an easy seafood dinner that is anything but boring. And, of course, I can’t resist a meal that includes some crusty sourdough bread to complete the dish.
Ingredients
- 2 6-oz salmon fillets
- 3 tbsp olive oil
- 1 lime
- 1/2 orange
- Salt and Pepper
- 1 clove garlic
- 4 slices crusty bread such as sourdough
- 1/4 cup fish or chicken stock
- 1 bunch radishes scrubbed, trimmed, and cut in half or quarters if large
- 1/3 cup Castelvetrano olives halved
- 1 tbsp butter
Instructions
- Preheat oven to 375°. Pat salmon dry with a paper towel and place on a large sheet pan. In a small bowl whisk together 1 tbsp olive oil with zest of lime and half orange, and a pinch of salt and pepper. Brush onto salmon.
- Rub garlic clove onto both sides of slices of bread. Pour 1 tbsp olive olive into a small bowl and brush onto both sides of bread. Place bread on sheet pan with salmon. Juice lime and half orange and mix with stock. Set aside.
- Heat 1 tbsp olive olive in a large skillet over medium-high heat. Add radishes with a pinch of salt and pepper. Cook, stirring occasionally, for 5-6 minutes until softened and browned.
- Meanwhile place sheet pan in the oven and bake for 6-10 minutes until salmon flakes easily with a fork. Flip bread about halfway through.
- When radishes are done add citrus and stock mixture to the skillet along with the green olives. Reduce heat to low and simmer until slightly reduced. Remove from heat and stir in butter until melted.
- When salmon in done divide amongst plates or bowls. If needed turn oven setting to broil and return bread to oven shortly to finish toasting. Top salmon with radishes, olives, and sauce and serve with toasted bread.