Traditionally, my family ate radishes sliced, salted and served on buttered bread – the traditional Bavarian radish sandwich. If you’ve never had one, I totally recommend it. They are simple, yet really tasty! Besides eating the occasional radish in a salad or eating them right out of the ground, I have never really used them in any other way. What is your favourite way to have radishes?
This recipe, uses radishes in a way that I am inspired to try – hot! This recipe calls for the radishes to be added to the hot dish of green lentils and then served with salmon.
- 4 six ounce salmon filets, seasoned with salt and pepper
- 3/4 cup green lentils
- 1/4 cup arborio rice
- 10 radishes, chopped 1/2 inch
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 T fresh parsley, chopped
- 2 T chopped briny black olives
- Olive oil, salt, pepper
- Optional: Pecorino Romano cheese
Total time: 35 minutes Serves 4
Combine the lentils and rice and cook according to lentil package instructions. Heat olive oil in a large, heavy skillet. Add onions and cook about 4 minutes. Add garlic and radishes and cook about 2-3 minutes, stirring often. Stir in cooked lentils to onion-radish saute, then mix in chopped parsley. If desired, mix in shaved Pecorino Romano cheese to taste. Heat oven to 400 degrees. Heat about a tablespoon of olive oil in a heavy skillet. Add salmon filets, skin side up, and cook about 2-3 minutes. Flip and transfer to heated oven and cook about 4-5 minutes. Place salmon filets over bed of cooked lentils and top with chopped olives.
Recipe source: Live Rooted