Butter Roasted Salmon & Radishes
Radishes aren’t everyone’s favorite vegetable, but when ready in the garden, they’re perfect for any meal. To make them even better, roasting them alongside salmon results in a delicious weeknight meal. This recipe combines radish, salmon, and rice with a homemade buttermilk ranch that uses some of the best in-season herbs. You’re going to love this one!
Servings: 4 servings
Ingredients
For the salmon and radishes
- 1 lb radishes
- 2 tbsp unsalted butter melted
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly ground black pepper
- 1 tsp dried dill
- 4 4- to 6-oz salmon filets
For the rice
- 1 ½ cups chicken stock
- 1 cup uncooked rice rinsed and drained
- ½ tsp kosher salt
For the dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ cup buttermilk
- 1 tbsp minced fresh dill
- 2 tsp minced fresh tarragon
- 1 tbsp minced fresh basil leaves
- ¼ tsp freshly ground black pepper
- ½ tsp kosher salt
- ½ tsp garlic powder
Instructions
- Preheat the oven to 425°F.
- Wash and dry the radishes. Any that are larger than 1 inch can be sliced in half or quartered. Place the prepared radishes in a bowl and drizzle them with 1 tbsp melted butter, salt, garlic powder, onion powder, black pepper, and dried dill. Stir to combine and evenly coat the mixture on the radishes. Place them on a parchment-lined baking sheet. Roast the radishes in the preheated oven until they are beginning to become tender, 15 minutes. Then remove them from the oven.1 lb radishes, 2 tbsp unsalted butter, 1 tsp kosher salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp freshly ground black pepper, 1 tsp dried dill
- Make room on the baking sheet and add the salmon filets to the baking sheet. Drizzle the salmon with the remaining 1 tbsp melted butter, and sprinkle with salt and black pepper. Return the baking sheet to the oven and roast until the salmon registers 120℉, about 12-15 minutes. Once the salmon and radishes are roasted, remove the baking sheet from the oven and make the dressing.4 4- to 6-oz salmon filets, 2 tbsp unsalted butter
- Prepare the rice: Rinse the dry rice with cool water until it runs clear, and allow the rice to drain. In a 4-quart saucepan, combine the rinsed rice, chicken stock, and salt. Bring it to a boil, cover, and reduce the heat to low. Cook the rice, covered, on low until the rice is tender and absorbs the stock, 20 minutes. Once cooked, remove the rice from the heat, fluff it with a fork, and serve.1 ½ cups chicken stock, 1 cup uncooked rice, ½ tsp kosher salt
- Prepare the dressing: In a bowl, combine the mayonnaise, Greek yogurt, buttermilk, dill, tarragon, basil, black pepper, salt, and garlic powder. Whisk to combine. Drizzle the dressing over the radishes and salmon, or serve it on the side.½ cup mayonnaise, ¼ cup plain Greek yogurt, ¼ cup buttermilk, 1 tbsp minced fresh dill, 2 tsp minced fresh tarragon, 1 tbsp minced fresh basil leaves, ¼ tsp freshly ground black pepper, ½ tsp kosher salt, ½ tsp garlic powder
Video
Notes
When slicing the radishes, a mixture of sizes is nice in the finished dish. That’s why I’ll sometimes cut the radishes in half and slice others in quarters. The radishes themselves will naturally have different sizes as well.
Make sure to wash the radishes before using them. But before adding the butter and other herbs and spices to them, make sure they are very dry. This will ensure the flavorings adhere to all sides of each piece of radish. If there is residual water, the butter, herbs, and spices may be repelled.
When mixing together the ranch buttermilk dressing, hold back some of the buttermilk to ensure the dressing reaches the consistency you want. Some people like their dressings on the thicker side, and some want a thinner sauce. Not adding all of the liquid right away allows some control over the thickness.
Nutrition
Serving: 1serving | Calories: 556kcal