- serves 2
A beautiful way to display a tasty fish! Served with micro greens, a radish, shelled edamame, and feta cheese.
Courtesy of Amanda Riva of The Hot Plate.
extra virgin olive oil
2 6-oz fillets of salmon
1 radish, thinly sliced
2 cup micro greens
½ cup shelled edamame, cooked
¼ cup crumbled Feta cheese
1 Tbsp fresh dill
salt and pepper
1. Preheat broiler to high with a rack 6-inches from the broiler. Line a baking sheet with tin foil or parchment paper and brush with olive oil. Arrange salmon skin side down and brush with olive oil, season with salt and pepper. Broil salmon for 6 minutes until cooked to medium.
2. Meanwhile, divide micro greens between two plates. Top with radish, edamame, Feta and fresh dill. Drizzle with a little lemon juice and olive oil. Season salad with salt and pepper.
3. Transfer cooked salmon to the plates and serve with a wedge of lemon.