One-Pan Honey Sesame Salmon with Roasted Radishes

Ingredients:

For the honey sesame salmon:

30ml soy sauce (I prefer using the less-sodium variety)
30ml rice vinegar
30ml toasted sesame oil
30ml olive oil
30ml honey
2 teaspoons fresh ginger, finely grated
1 clove garlic, smashed
1 teaspoon clementine zest from about 1 clementine (or substitute orange, or lemon)
4 x 170g salmon fillets (skin on)
1 tablespoon sesame seeds

For the roasted radishes:

454g bag or bunch radishes, washed, trimmed, and halved
5ml toasted sesame oil
5ml honey
Kosher salt and freshly ground black pepper

To roast:

4 green onions, washed and trimmed (optional)

Method:

1. Pour all the marinade ingredients in a large, zip-top plastic bag, and shake to combine. Add the salmon fillets, seal the bag, then place in the refrigerator to marinate for 30 minutes to half a day, ideally turning the bag once in a while.

2. Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper.

3. Remove the salmon fillets from the marinade and set over the parchment paper, skin side down. Sprinkle the top of the salmon fillets with the sesame seeds. Pour the marinade into a small saucepan and set aside.

4. Place the prepared radishes in a small bowl, and pour the sesame oil and honey over. Toss the radishes so they are coated all over. Sprinkle with a generous pinch of salt and some freshly ground black pepper.

5. Distribute the radishes all around the salmon fillets. Add the trimmed green onions, if desired. Roast for 20 minutes, or until the salmon flakes easily with a fork and the radishes are crisp tender.

6. While the salmon and radishes are roasting, bring the marinade to a boil and reduce by half to create a glaze. Strain to remove the zest, if desired.

7. When the salmon is done, brush the salmon fillets with the glaze and serve immediately, along with the radishes, green onions, and some steamed rice.

Image Credit: Source