June is National Seafood Month, so let’s start it. It’s sure strange combination of grapes, radishes and salmon, but it’s very tasty and fresh. Recipe adapted from The Hot Plate.
Yield: 2 servings
1 tbsp. olive oil
2 salmon fillets (4 oz. each)
1/2 small red onion, finely sliced
2 garlic cloves, minced
1 cup black seedless grapes, halved
4 radishes, cut into 8 pieces
1 tbsp. lemon zest
2 tbsp. lemon juice
salt and pepper
Combine olive oil, red onion, garlic, grapes, radishes, lemon zest, lemon juice and season with salt and pepper, pour on salmon fillets. Cover and refrigerate for 4-12 hours.
Preheat the oven to 350ºF.
Put the salmon fillets skin side down on the prepared pan. Spoon the remaining marinade with grapes and radishes over the salmon and around.
Roast for 25 minutes, serve hot.
1 serving is about 323 calories