Salmon Cucumber & Daikon Salad
Impress anyone or just make for yourself because it is so easy! Daikon radish are a low carb root vegetable that is full of flavor, color and satisfies. Paired with salmon, chicken or steak. Remember to purchase wild caught salmon with no color added unless you know the farm and how is it produced.
4 fillets salmon (4 oz each)
2 tablespoons avocado or olive oil (best quality)
Salt
salad:
3 each cucumber, sliced
6 each purple daikon, sliced
½ cup green onion, sliced
2 each avocado, sliced
2 tablespoons fumi furikake
¾ cup vinaigrette (recipe below)
Pan sear salmon. Pre-heat pan to 350 degrees. In a medium skillet over medium high heat, add the avocado or olive oil. Add the salmon fillets and sear for 1 minute, or until a deep brown crust is achieved.
Flip the salmon over and close lid for 3-5 minutes, depending on the thickness of the salmon fillet.
In a medium bowl, combine the cucumber, daikon and the vinaigrette. Toss together and allo to “pickle” for 10 minutes.To plate, place a half of an avocado, sliced, on the center of the plate. Mound a quarter of the pickled cucumber-daikon mix on top of the avocado. Spoon a little of the dressing over the salad.
Place the salmon on top of the salmon and garnish with the green onions and furikake.
Vinaigrette (yields 1 ½ cups):
½ cup rice wine vinegar
2 tablespoons sesame oil
1 cup grape seed oil (or avocado oil)
1 tablespoon honey
3 tablespoons tamari
2 tablespoons chives, sliced thin
1 clove garlic, minced
In a medium bowl, combine all of the ingredients and whisk to emulsify.