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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.
broiled coconut ginger salmon
  • Makes 2 to 4 servings
  • Prep Time 15 minutes
  • Cook Time 1 hour

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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Kate
Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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