Did you know you should eat seafood twice a week? Most Americans do not meet this guideline. This recipe might help you improve your numbers. It’s easy, light, and delicious!

When I first started reincorporating seafood into my diet, I had a very hard time eating salmon. Now, I love it and ask my husband to make it for me every week. Fish is the only food he can make better than me… But this may change 😉

I found this recipe on NYT Cooking and it intrigued me. Anybody else never tried cooked radishes or am I the only one? Anyhow, I am sharing me version of the linked recipe below.

for 2 people

• 2 4-oz salmon filets
• 2 tbsp olive oil (plus more for cooking)
• 3 cloves garlic, finely sliced
• Salt + pepper to taste
• 2 tbsp + 4 tbsp chopped parsley
• 1 bunch of radishes with greens
• ½ cup water
• ½ cup peas
• 1 tsp capers
• 1 tsp red miso paste
• 1 tsp dijon mustard

Directions

1. Mix the olive oil, garlic, 2 tbsp parsley, salt and pepper in a bowl. Place salmon in a deep dish and pour oil over filets. Let fish marinate for at least 15-20 minutes.
2. In the meantime, clean the radishes. They can be full of dirt, especially the leaves. I like to soak them in a bowl of water and drain until I don’t see any sand in the bowl
3. In a pan, heat 1 tsp olive oil and add halved radishes. Cook for about 5 minutes or until soft. Add water, peas, capers, miso, and mustard. Let cook on low heat.
4. In another pan, heat up a generous amount of olive oil. When very hot, add filets with marinade. Cook for 5 minutes on each side (or more or less as needed)
5. To finish up, add the remaining parsley to the radishes and serve along the salmon filets.