Pan Seared Citrus Salmon & Herb Sauce

By: Kim Sunee

Photo Credit: Maya Wilson

Let Copper River salmon be the star of the show with a supporting cast of juicy, bright citrus and crisp, colorful radishes, including watermelon, French breakfast, or Daikon. Sautéeing the radishes in golden brown butter coaxes out some of their natural sweetness, and the fresh herb sauce brings it all together. Any leftover salmon can be tossed with the herb sauce and yogurt for a light and satisfying salmon salad.

• Make the herb sauce by combining herb bundles, garlic, jalapeño, cumin, coriander, 1/2 tsp salt, and white wine in a food processor.
• Drizzle in oil until the sauce comes together. Taste and add more salt, garlic, or chili as needed.
• Peel and remove the pith of each fruit, cut into segments, and set aside.
• In a large skillet over medium-high heat, melt 2 Tbsp unsalted butter.
• Add radishes and season lightly with salt. Cook, stirring occasionally, about 7 minutes until radishes are just tender and browned.
• Remove the radishes from the pan to a serving dish.
• Return skillet to medium-high heat.
• Pat salmon portions dry with a paper towel and season both sides lightly with salt and pepper.
• Heat 1 1/2 Tbsp oil in the pan and cook salmon fillets, skin-side down, for 3 minutes.
• Gently turn fillets over and scatter cooked radishes around the fillets in the pan and let cook another 2 to 3 minutes until flesh is opaque and separates easily with a fork.
• Toss radishes and citrus segments together and serve with salmon and herb sauce.

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