Salmon with Radish Scales

Tender, flaky fish fillets are topped with a zesty combination of Dijon mustard and thinly sliced black and watermelon radishes for a visual and gustatory treasure.
Salmon_w-Radish_Scales

Ingredients:

1/4 C Dijon mustard
2 Tbsp. mayonnaise
1/2 tsp. kosher salt
1/4 tsp. black pepper
4 salmon fillets, 3 oz. each, skins and bones removed; patted dry
2 small black radishes, sliced thinly
2 small watermelon radishes, sliced thinly
2 Tbsp. olive oil
Micro greens and fennel pollen, to garnish

Instructions:

Combine mustard, mayonnaise, salt, and pepper in a bowl. Slather this mixture on the top of each salmon fillet. Using the Dijon mixture to adhere, layer radish slices on top in a geometric pattern.
Heat oil in a saute pan. Cook salmon, radish-side down until they are browned and fish is nearly cooked through, approximately three minutes. Flip and cooked for another two minutes; remove from pan.
Garnish with microgreens and fennel pollen.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.