Recipe: Salmon on a Bed of Sugar Snap Peas with Radish Relish

From Cooking Demo "Chef Alfredo Russo with Europa Bistro", June 19, 2010

Ingredients for Sauted Salmon:

Olive Oil
Salmon fillet
Olive Oil
Salt and Pepper
Green Onion, tops and bottoms, chopped and separated

Ingredients for Radish Relish:

Bunch of radishes
Water or white wine
Sage Flowers
Feta Cheese
Salt and Pepper


Lightly flour salmon. (Feel free to season flour with salt and pepper or use corn flour for extra crispy texture). Heat extra virgin olive oil in sauté pan.

Put salmon skin-down on pan on pan. Add snap peas and green onion tops. Cook on medium heat till pan is sizzling and caramelizing. Once everything is nice and caramelized, give the pan a shake and add some liquid (water or white wine). Flip fish once. Turn heat to low and make the fresh relish.

Cut a bunch of radishes, and the rest of the green onion. Crumble sage flowers into feta cheese. Mix radishes, remaining green onion with sage flowers and feta. Toss with two parts oil, one part vinegar, salt, and pepper.

Place the salmon on the sauted snap peas and green onion tops. Top salmon with radish relish and enjoy.