Keto Salmon with Herb Butter Sauce, Roasted Radishes and Cucumber Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the radishes on a baking tray and toss them with 15 ml (1 tbsp) olive oil, smoked paprika, 2 g (1/3 tsp) salt, and a pinch of black pepper. Roast for 20 to 22 minutes, stirring halfway through, until golden and tender.

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   2. While the radishes roast, make the cucumber cream. Place the grated cucumber in a clean towel or paper towels and squeeze well to remove excess moisture. Mix the cucumber with the sour cream, 1 grated garlic clove, 15 ml (1 tbsp) lemon juice, half of the dill, 1 g (1/6 tsp) salt, and a little black pepper. Chill until needed.

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   3. Pat the salmon fillets dry with paper towels. Season them on both sides with the remaining salt, black pepper, and lemon zest.

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   4. Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and 20 g (1 1/2 tbsp) butter. Place the salmon skin-side down and cook for 4 minutes, pressing gently for the first 30 seconds so the skin stays flat and crisp.

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   5. Flip the fillets and cook for 1 minute more. Transfer the skillet to the oven at 220 °C / 425 °F and finish cooking for 4 to 6 minutes, depending on thickness. Remove the fish to a plate and let rest for 2 minutes.

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   6. In the same skillet, reduce the heat to medium. Add the remaining 50 g (3 1/2 tbsp) butter along with the 2 chopped garlic cloves. Cook for 30 seconds until fragrant but not too brown.

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   7. Stir in the Dijon mustard, remaining dill, parsley, chives, and 15 ml (1 tbsp) lemon juice. Stir for 30 to 60 seconds until the sauce looks glossy and lightly emulsified. Taste and adjust salt and pepper if needed.

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   8. Serve each salmon fillet with a portion of roasted radishes. Spoon over the herb butter sauce and add a generous dollop of chilled cucumber cream on the side for contrast in temperature and texture.