Valentine's Day Salmon and Citrus Salad
Valentine's Day can be stressful trying to get reservations and figuring out plans. This year try cooking for your sweetheart or in self love fashion, cook a romantic meal for yourself, because you deserve it!
We kept it simple, delicious, and fresh. Being in Pike Place Market means we have access to the best produce and the freshest fish. We picked out some wild caught silver salmon from Pike Place Fish and tried out watermelon radishes (no they don't taste like watermelon) from Frank's Produce. Usually Whole Foods or a local natural grocery store will have specialty produce like these beautiful radishes.
This recipe serves two. It is very light, so if you are looking for a decadent dessert try out our chocolate molé lava cake recipe or if you are in to simple and delicious we always suggest a indi chocolate 72% single origin dark chocolate bars to share.
- 1 lb Salmon (Tip: ask which variety of fish is the best price, because there are different seasons for each variety)
- 1 Tbsp indi chocolate Jalapeño Rub
- 1 Blood Orange
- 1 Grapefruit
- 1 Watermelon Radish
- 1 Small Fennel
- Fresh Dill
- Salt and Pepper
- Olive Oil and Balsamic for Dressing
- Fresh Mint for Garnish
- Optional: Dukkah (blend of cumin seeds and hazelnuts, you can find this seasoning at the store or make your own blend)
- Salt and pepper your salmon fillet and add indi chocolate jalapeño rub
- Slice blood orange and grapefruit in big slices, use your knife to cut the rind off lay on the plate. Tip for plating: while you are slicing your ingredients start to plate the citrus on the plate around the edges of the plate. The salmon will go in the center.
- Slice fennel very thinly and add to the plate. You don't need to use it all, just use some of the white part.
- Slice watermelon radish in half moon shape and add to the plate.
- Heat cast iron, once it is hot place salmon skin down and let cook for 3 min. Place under the broiler for another 5 min. For salmon more well cooked, cook under broiler for 8 min.
- Dress with olive oil and balsamic.
- Sprinkle dill, mint and dukkah on top.