Petitchef

Black radish salad with jerusalem artichoke over cold salmon

Starter
2 servings
10 min
Very Easy

Ingredients

2

Preparation

  • SALAD: Add all ingredients in bowl and mix together with oil and vinegar.
  • SALMON: salt pepper rub some garlic and lemon zest and olive oil before cooking. Let sit until room temp then serve, or refrigerate overnight.
  • SERVE: Salad on top of room temp fish - it's delish!

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