Salmon with Poached Radishes and White Peaches
I love pairing the richness of Coho salmon, in season from late summer into early fall, with tangy-sweet miso-poached radishes and fragrant late-season white peaches. It is a lovely dish for that moment when summer begins to give way to fall.
Preparation time: 15 minutes
Cooking time: 15 minutes
Resting time: 2–3 minutes
Ingredients
¼ cup white balsamic vinegar
¼ cup sake
¼ cup white miso
1 bunch radishes, about 6–7 ounces
1 pound skin-on Coho salmon fillet
1 tablespoon Durant Olive Mill Extra Virgin Olive Oil, or another premium extra virgin olive oil
½ ripe white peach
To serve
1 tablespoon capers, drained
Jacobsen Salt Co. Pure Flake Sea Salt, or another premium flaked sea salt, to taste
Method
Position an oven rack about 7 inches below the broiler and preheat the broiler to high.
Combine the white balsamic vinegar, sake and miso in a small saucepan and whisk until smooth.
Rinse and trim the radishes. Leave the smallest radishes whole and halve or quarter the larger ones so they are roughly even in size. Add them to the saucepan and bring the poaching liquid to a gentle boil. Reduce the heat, cover and simmer for 10 to 12 minutes, or until the radishes are tender but still hold their shape. Remove from the heat and keep covered while you cook the salmon.
Place the salmon skin-side up in a shallow ovenproof serving dish. Rub the olive oil over the skin and place under the broiler. Broil for 6 to 9 minutes, depending on the thickness of the fillet, until the salmon is just cooked and the skin is golden, crisp and beginning to blister.
Remove from the oven and allow to rest for 2 to 3 minutes.
While the salmon rests, cut the white peach into thin wedges.
Spoon the warm radishes and their poaching liquid around and over the salmon, taking care to leave some of the crisp skin exposed. Arrange the white peach wedges over and around the salmon and scatter with the capers.
Finish with a light sprinkling of flaked sea salt and serve immediately.
Olive’s Tip
Choose a white peach that is ripe and fragrant but still firm enough to slice cleanly. I add it only at the very end so that it remains fresh and provides a lovely contrast to the warm salmon and poached radishes.
Wine Pairing
This is a lovely change-of-season dish, and I like to serve it with a wine that reminds me of the last days of summer - - Willamette Valley Pinot Noir Blanc de Noir. Its freshness and delicate red-fruit character complement the white peach and sweet-tangy radishes, while its subtle texture has enough weight for the richness of the salmon.