Roasted Salmon with Daikon, Napa Cabbage and Wasabi
January 1, 2009
1 lb. salmon, cut into 4 oz. portions
1 small napa cabbage head, ends removed, and leaves removed whole and rinsed clean
1 large daikon radish, sliced julienned on mandolin
1 head bok choy, washed and julienned
Black sesame seeds (optional for garnish)
1 Tbsp.wasabi powder
2 tsp. Dijon mustard
¼ cup rice wine vinegar
1 Tbsp. brown sugar
¾ cup canola oil
Salt and pepper to taste
Season salmon with salt and pepper and roast on baking sheet until 135 degrees. Remove from oven and allow to cool to room temp. Then refrigerate for 1 hour, loosely covered with plastic wrap.
While salmon is cooling, mix together all ingredients for the dressing except for the oil. Whisk vigorously until combined and then slowly add oil while whisking. Season with salt and pepper. Set aside. Mix together radish and bok choy in a bowl and toss with desired amount of dressing.
Place one leaf of cabbage on the plate and fill with the bok choy mixture. Place a cooled piece of salmon on top of the bok choy mixture and garnish with black sesame seeds. Top with more dressing if desired.
Recipe by Jack C., Flik Independent School Dining Chef/Manager