Triple crunch salmon and radish salad

“Keeping up with my mission of feeding the family well & promoting local high quality businesses, you’ve seen me showcase Springhills’ fish time after time, and believe me you’d be hooked if you tried them too.” – One of our favourite home chefs John Nazari at @nazaristouch

Ingredients

Salad

• 1 salmon or trout fillet
• Bunch of French radishes, sliced thinly
• Golden radishes, sliced thinly
• Fennel, sliced thinly,
• Red onion, sliced thinly
• Handful of cilantro leaves (optional)
• Fresh leafy greens

Vinaigrette

• 2 tbsp Apple Cider Vinegar
• 1 tbsp good Dijon mustard
• 2 tbsp honey
• pinch of salt & pepper
• 1/4 cup extra virgin olive oil

Directions

For the fish

1. Slice the fish fillet into about 1/2″ thick strips
2. Season and fry on high for 1 -2 minutes, skin-side down to crisp the skin
3. Cool the strips down and slice into tiny squares (approximate), drizzle with olive oil and Panko topping.
4. Pop them back into the oven at 385F for about 5 minutes to crunch it all up

For the salad

1. Mix together vinaigrette in a bowl or jar.
2. Put leafy greens into bowls, top with mixture of radishes, onions and fennel. Add vinaigrette and mix to coat.
3. Put cooked fish on top, and garnish with cilantro.