Full of flavor, color, and crunch, radishes are a hearty root vegetable that compliment a wide range of ingredients both in taste and appearance. While radishes are usually served sliced, you can actually cook with the whole vegetable, including the leaves! On this episode of In The Know: Zero […]
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Full of flavor, color, and crunch, radishes are a hearty root vegetable that compliment a wide range of ingredients both in taste and appearance. While radishes are usually served sliced, you can actually cook with the whole vegetable, including the leaves! On this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) shows you how to make a delicious smoked salmon radish carpaccio, as well as umami-packed, pan-seared miso radish tops.
Ingredients
Smoked Salmon & Radish Carpaccio with Coconut Cheese
- 1 can of thick Thai coconut cream
- Zest of 1 lime
- Lemon juice
- 5 mint leaves
- ¾ tsp za’atar
- 5 ounces radish, thinly sliced
- 6 ounces smoked salmon
Pan-Seared Miso Radish Tops
- 4 cups radish greens
- 2 garlic cloves, minced
- 2 tbsp of olive oil
- ¼ cup sweet miso paste
- Honey, to taste
- Juice of 1 orange
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
Instructions
Smoked Salmon & Radish Carpaccio with Coconut Cheese
- Add the thickest portions of the coconut cream to a bowl, followed by lemon juice, lime zest, and a pinch of salt. Whisk until smooth.
- Thinly slice the radishes, setting aside the greens to use later.
- Spread the coconut cheese mixture onto a plate.
- Lay the smoked salmon on top of the coconut cheese.
- Add sliced radishes, mint leaves, and za’atar.
Pan-Seared Miso Radish Tops
- Fill a large mixing bowl with cold water and submerge the radish stems for a few minutes, stirring the leaves with your hands to make sure as much dirt is removed as possible.
- Remove the leaves from the water and use a salad spinner to remove water from the leaves.
- Once the leaves are dry, cook them in a pan with olive oil over medium-low heat for 1 minute, then remove and add to a bowl.
- Make the sauce. Add olive oil, minced garlic, orange juice, miso paste, soy sauce and apple cider vinegar to a pan, and whisk until the miso paste breaks down.
- Add the leaves back in, mix well, then remove from heat.
- Enjoy the radish tops with the above carpaccio, or pair with any of your favorite dishes!
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