Salmon, glazed baby onions, carrots, & wild rocket salad

Prep time: 25 mins

Cooking time: 35 mins

Serves: 4

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Pan fried Salmon, horseradish sauce, oven glazed baby onions, sliced baby carrots and wild rocket salad

Ingredients:

For the Salmon:

• 4 salmon fillets
• Salt and pepper to taste
• 2 tbsp olive oil

Horseradish Sauce:

• 1 1/4 tsp lemon juice
• 1 tsp finely minced Yuzu’s baby onions
• 1/2 tsp salt
• 1 cup crème fraiche or sour cream
• 2 tbsp finely minced chives
• 2 tsp horseradish paste
• 1/4 tsp lemon zest
• 1/4 tsp freshly ground black pepper

Oven Glazed Baby Onions:

• 680g Yuzu’s baby onions, peeled
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 2 tbsp balsamic vinegar

Simple Rocket Salad:

• Yuzu’s baby carrots, thinly sliced (can also use pickled carrots)
• Yuzu’s wild rocket leaves
• Olive oil, for drizzling
• Lemon juice, for drizzling
• Salt and pepper to taste

Instructions:

1. Prepare the Horseradish Sauce:

   • In a bowl, combine all the sauce ingredients and mix until well combined. Adjust seasoning if needed. Refrigerate until ready to serve.

2. Prepare the Oven Glazed Baby Onions:

   • Preheat the oven to 200°C (390°F).
   • In a bowl, mix baby onions with olive oil, balsamic vinegar, and salt
   • Pour the baby onions into an oven safe pan and sear on high heat until the outside is golden 
   • Roast in the oven for 25-30 minutes or until they start to caramelize.
   • Remove from the oven and set aside.

3. Pan Fry the Salmon:

   • Season salmon fillets with salt and pepper.
   • In a non-stick skillet, heat olive oil over medium-high heat. Once hot, place salmon fillets skin-side down and cook for about 4 minutes or until skin is crispy.
   • Flip and cook for another 2-4 minutes or until desired doneness is achieved. Remove from heat and set aside.

4. Assemble the Simple Salad:

   • In a bowl, toss Yuzu’s baby carrots and wild rocket leaves with a drizzle of olive oil and lemon juice. Season with salt and pepper.

5. Serve:

   • Plate the salmon fillets and serve with a generous dollop of horseradish sauce.
   • Accompany with oven-glazed baby onions, rolled carrots and the simple salad on top
     
   • Sprinkle various nuts - today I used sunflower, sesame and pumpkin seeds