Glazed Salmon with Spinach and Radish Salad

Vanessa and I have been detoxing ever since we got back from Australia, as it was, essentially, an orgy of Pan-Asian food. And some drinks.

We slowed it down further this week after I managed to score some SERIOUSLY high quality smoked salmon from an unnamed local source at a RIDICULOUSLY bargain price. It was put to good use here, with a nice, fresh salad and a zippy little dressing. Vanessa suggested adding a little wasabi paste to the marinade which brought a nice subtle back heat.

This was super-easy and delicious. Also, I am getting the hang of better food photography using some funky filters.

SALMON
4x150 g lightly smoked salmon fillets
100 g baby spinach leaves, washed and dried
8-10 radishes, washed, trimmed and finely sliced

MARINADE
3 tablespoons honey
1 tablespoon lemon juice
2 tablespoons light soy sauce
1 teaspoon Dijon mustard
½ teaspoon grated fresh root ginger

DRESSING
1 tablespoon grated fresh root ginger
3 tablespoons rice wine vinegar
2 tablespoons light soy sauce
2 tablespoons sesame oil
2-3 tablespoons tahini

Remove the skin from the salmon and check carefully for pin-bones, pulling out any with kitchen tweezers. Place the fillets side-by-side in a shallow dish. For the marinade, mix the ingredients together in a bowl, then pour over the salmon to coat. Cover with cling film and leave to marinate in the fridge for 0 minutes to allow the flavors to permeate.

For the dressing, whisk together all the ingredients in a bowl and set aside.

Heat the oven to 230C. Arrange the spinach leaves on individual plates and top with the radish slices.

Left the salmon from the marinade and arrange on a lightly oiled baking tray. Cook in the oven for 4-6 minutes until medium rare, basting after 2 minutes. The fish should feel slightly springy when pressed.

Place a salmon fillet in the middle of each plate and drizzle the ginger and tahini dressing over the salad to serve.