Brown butter salmon and radishes is a simple dinner idea. Crispy, pan-fried salmon in a brown butter sauce tossed together with tender radishes and their greens is the perfect combo of butter and sweet!
Captain’s Log. Day four out of eight days without Mike. The inmates and I, the warden/captain, have yet to go stir crazy. Jack is still in school so that helps to break up the day.
The fur children have broken through barricades several times and taken to relieving themselves throughout the house in an act of protest. The smallest of the two seems to be running the show and using the much larger pug as his muscle.
On the bright side, cooking dinner for just myself has been amazing! I’m pretty easy, if I say so myself. And not in that kind of way! Geez! I’m a lady.
I made a big batch of my blackened chicken and mixed it into taco salad (minus the beef of course) and have been pretty much eating that all week. The kids, I mean the captives, fend for themselves.
Kidding!
They have been doing their normal Andy subs or chicken nuggets and fruit. As long as they get time in the yard, they are happy.
Alright, enough ship and prison metaphors. You get the gist.
I got sick of taco salad and wanted to take advantage of my picky husband not being around. Plus, these pretty radishes and their greens were calling my name.
Alison Roman turned me on to cooked radishes in her book. I got hooked. Every time I make them though, Mike complains.
Radishes, when cooked up in brown butter sort of have a cabbage/Brussels sprout taste to them. They pair nicely with nutty brown butter and a sweet sockeye Salmon.
Brown butter salmon and radishes is the perfect dinner for one or two! I ate the leftover salmon in a salad. There were no leftover radishes because I truly love them! Sorry, I’m not sorry Mike!
Actually, I can say without a doubt, he is happy he missed out on crispy salmon skin and radishes.
Brown Butter Salmon and Radishes
Crispy skin sockeye salmon and tender radishes and radish greens cooked in a simple brown butter pan sauce.
Ingredients
- 1lb Sockeye Salmon Fillet, cut into 3-4 pieces
- 1/2 tsp old bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp avocado oil
- 3 tbsp unsalted butter
- 1 large bunch of radishes with greens attached
- lemon wedges, for serving
Instructions
- Pat the salmon dry on each side. Season each side of the salmon with old bay, salt, and pepper.
- Slice the radishes in half or into quarters. Trim off any roots or discolored spots.
- Heat a medium non-stick or well-seasoned cast iron skillet over high heat for 2 minutes. Add oil, allow it to heat for 1 minute. Place the salmon skin side down in the pan, swirl the oil as you're placing the salmon pieces into the pan to make sure a little oil is beneath each piece. Sear the salmon skin side down for 4-5 minutes.
- Add the butter, wait about 30 seconds. Flip the salmon so the skin is now up. Spoon the browning butter over the salmon and radishes for 4-5 minutes. Turn the radishes and greens after about 3 minutes to cook evenly.
- Transfer salmon to plates along with a good helping of the radishes and greens. Sprinkle a little more salt and pepper on top along with a good squeeze of lemon juice.
