Salmon With Hot Sauce Vinaigrette And Pickled Veg

Name: Salmon With Hot Sauce Vinaigrette And Pickled Veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5-6-ounce) skin-on, boneless salmon fillets; Kosher salt; 2 tablespoons vegetable oil, plus more for salmon; 8 ounces daikon, red radishes, carrots, and/or cucumbers, very thinly sliced; 2 tablespoons seasoned rice vinegar; 3 tablespoons mild hot sauce (such as Cholula); 2 tablespoons fresh lime juice; Cooked rice (for serving); 1 cup cilantro leaves with tender stems; 1/4 cup sliced chives

Servings: persons

1
Preheat oven to 250u00b0F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20-25 minutes.
2
Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
3
Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
4
Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (5-6-ounce) skin-on, boneless salmon fillets, Kosher salt, 2 tablespoons vegetable oil, plus more for salmon, 8 ounces daikon, red radishes, carrots, and/or cucumbers, very thinly sliced, and more.

Yes, Salmon With Hot Sauce Vinaigrette And Pickled Veg falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!