Broiled Coconut-Ginger Salmon With Miso-Roasted Radishes
Wild-caught salmon is an excellent source of omega-3 fatty acids, which have antifungal and anti-inflammatory properties.

Ingredients
- 1½ tsp. extra-virgin olive oil
- Juice of 1 lime, divided
- 2–4 fresh wild salmon fillets, approximately 6–8 oz. each
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ tsp. smoked paprika
- 1 cup full-fat coconut milk
- 1 tsp. grated fresh ginger
- 1 tsp. sriracha
Miso-Roasted Radishes
- 16 oz. radishes, cleaned and halved, quartered if large
- ½ medium Vidalia onion, roughly chopped
- 2 large carrots, cut into ¾-in. pieces
- 2 tbs. white miso paste
- 2 tbs. extra-virgin olive oil
- 1½ tsp. apple-cider vinegar
- 2 tbs. minced fresh basil
- 2 tsp. minced fresh thyme
Directions
Make the miso-roasted radishes:
STEP 1
Preheat the oven to 400 degrees F.
STEP 2
To make the miso-roasted radishes, place the radishes, onion, and carrots in a large casserole dish.
STEP 3
In a separate bowl, mix the miso, olive oil, and vinegar. Pour over the vegetables and stir to coat.
STEP 4
Roast uncovered for 35 to 45 minutes, tossing halfway through cooking, until the radishes can be easily pierced with a fork.
STEP 5
Top with fresh herbs, then set aside.
Make the salmon:
STEP 1
Switch the oven setting to broil.
STEP 2
Mix the 1½ teaspoons of olive oil and half the lime juice, and drizzle over the salmon fillets. Season the fillets with the salt, pepper, and paprika, then arrange on a baking sheet and broil for eight to 10 minutes, or until the salmon is lightly browned and flakes easily with a fork.
Make the sauce:
STEP 1
While the fish cooks, make a sauce. In a small pot, combine the coconut milk, ginger, sriracha, and the rest of the lime juice.
STEP 2
Bring to a boil, then lower the heat and simmer until the sauce has thickened, seven to 10 minutes.
STEP 3
Drizzle over the salmon and serve alongside the roasted radishes.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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