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Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumonions, sliced 1/2 inch thick4tablespoonsextra-virgin olive oil, dividedZest of 2 lemons1 ½teaspoonscracked pepper1teaspoonkosher salt, divided4(5 ounce)skin-on salmon fillets6largeradishes, cut into wedges, plus more thinly sliced for garnish1teaspoonOld Bay seasoning½teaspoonsugarFresh cilantro & flaky sea salt for garnish
Cook Mode(Keep screen awake)
Ingredients
2mediumonions, sliced 1/2 inch thick
4tablespoonsextra-virgin olive oil, divided
Zest of 2 lemons
1 ½teaspoonscracked pepper
1teaspoonkosher salt, divided
4(5 ounce)skin-on salmon fillets
6largeradishes, cut into wedges, plus more thinly sliced for garnish
1teaspoonOld Bay seasoning
½teaspoonsugar
Fresh cilantro & flaky sea salt for garnish
DirectionsPreheat oven to 325 degrees F.Heat a large cast-iron skillet over high heat. Add onions and cook, pressing down occasionally, until completely charred on one side, 10 to 15 minutes. Turn and cook, pressing down occasionally, until charred on the second side, 8 to 10 minutes more. Transfer to a large bowl and cover tightly. Let steam for 15 minutes.Meanwhile, mix 2 tablespoons oil, lemon zest, pepper and 1/2 teaspoon salt in a small bowl. Add 1 tablespoon oil to a medium ovenproof nonstick or cast-iron skillet and add salmon, skin-side down. Spread the lemon zest mixture on the salmon. Bake until just cooked through, 14 to 16 minutes.Bring a small saucepan of water to a boil. Add radish wedges and cook until just tender, 5 to 6 minutes. Drain and pat dry. Dry the pan and add the remaining 1 tablespoon oil and Old Bay. Heat over medium heat until sizzling, about 1 minute. Remove from heat and stir in the radish wedges. Cover and keep warm.Combine the onions, the remaining 1/2 teaspoon salt and sugar in a food processor; puree until smooth.Serve the salmon with the onion puree and radishes. Garnish with sliced radishes, cilantro and flaky salt, if desired.Originally appeared: EatingWell Magazine, October 2019
Directions
Preheat oven to 325 degrees F.Heat a large cast-iron skillet over high heat. Add onions and cook, pressing down occasionally, until completely charred on one side, 10 to 15 minutes. Turn and cook, pressing down occasionally, until charred on the second side, 8 to 10 minutes more. Transfer to a large bowl and cover tightly. Let steam for 15 minutes.Meanwhile, mix 2 tablespoons oil, lemon zest, pepper and 1/2 teaspoon salt in a small bowl. Add 1 tablespoon oil to a medium ovenproof nonstick or cast-iron skillet and add salmon, skin-side down. Spread the lemon zest mixture on the salmon. Bake until just cooked through, 14 to 16 minutes.Bring a small saucepan of water to a boil. Add radish wedges and cook until just tender, 5 to 6 minutes. Drain and pat dry. Dry the pan and add the remaining 1 tablespoon oil and Old Bay. Heat over medium heat until sizzling, about 1 minute. Remove from heat and stir in the radish wedges. Cover and keep warm.Combine the onions, the remaining 1/2 teaspoon salt and sugar in a food processor; puree until smooth.Serve the salmon with the onion puree and radishes. Garnish with sliced radishes, cilantro and flaky salt, if desired.
Preheat oven to 325 degrees F.
Heat a large cast-iron skillet over high heat. Add onions and cook, pressing down occasionally, until completely charred on one side, 10 to 15 minutes. Turn and cook, pressing down occasionally, until charred on the second side, 8 to 10 minutes more. Transfer to a large bowl and cover tightly. Let steam for 15 minutes.
Meanwhile, mix 2 tablespoons oil, lemon zest, pepper and 1/2 teaspoon salt in a small bowl. Add 1 tablespoon oil to a medium ovenproof nonstick or cast-iron skillet and add salmon, skin-side down. Spread the lemon zest mixture on the salmon. Bake until just cooked through, 14 to 16 minutes.
Bring a small saucepan of water to a boil. Add radish wedges and cook until just tender, 5 to 6 minutes. Drain and pat dry. Dry the pan and add the remaining 1 tablespoon oil and Old Bay. Heat over medium heat until sizzling, about 1 minute. Remove from heat and stir in the radish wedges. Cover and keep warm.
Combine the onions, the remaining 1/2 teaspoon salt and sugar in a food processor; puree until smooth.
Serve the salmon with the onion puree and radishes. Garnish with sliced radishes, cilantro and flaky salt, if desired.
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)324Calories19gFat7gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
