Salmon with Radish Raita Sauce

It's Copper River salmon season - which, for those who don't know, is a short period of time in early summer when this fresh, wild Alaskan salmon can be caught and sold. The fish is pricey, but its flavor is really unmatched by any other salmon out there and a little goes a long way. They had a few different cuts at my fish market and you could tell the difference in quality just by looking at it. I didn't want to add too much seasoning to it, so I just cooked it in a pan with some salt and pepper and served it with a twist on raita (think an Indian version of tzatziki) that uses radishes instead of cucumbers. The rich, flaky fish and cool creamy yogurt are a great pairing on a warm summer night and prove that sometimes simple dishes can be the best.


More Salmon Recipes:
- Salmon Tacos
- Roasted Salmon with Beet Farro
- Salmon Cakes with Yogurt Sauce


Salmon with Radish Raita Sauce:

• Grate 3-4 radishes on the large holes of a box grater and squeeze out any excess liquid.
• Combine the grated radishes with 1 c. Greek yogurt, 2 tbsp. minced parsley, 1 tbsp. lemon juice, and a generous pinch of salt and pepper.
• Keep sauce cool in the fridge.*
• Meanwhile, very lightly coat a heavy skillet with canola oil and place on very high heat til nearly smoking.
• Season 2 boneless salmon fillets** with salt and pepper and place skin side down in a skillet.
• Cook for 3-4 minutes, or until mostly cooked, then place in a 400F oven for another 3-5 minutes, or until just cooked through.
• Let fish cool slightly, then top with radish raita and a few thin slices of radish.

Serves two

*Sauce can be made up to a day in advance and kept in the fridge.

**About 3/4 lb. total.