Salmon Kohlrabi Salad Recipe

allTV appearances give me a chance to rethink recipes, create new ones and most importantly, offer cooking tips.  Today, February 21st, 2018, I had the opportunity to be on WZZM's Noon news for their Better Bites (click here for the video).  What I shared was a super healthy meal that truly has Superfoods in it.  Kohlrabi, a root vegetable with broccoli and cabbage flavor profiles, is rich in vitamin c, complex b, iron, potassium, vitamin k and much more.  Salmon is rich in omega fatty acids.  Wait....2 awesome superfoods in one meal?  That is the way to go.  Enjoy the recipe!  Note that any fish or shell fish would be a great substitute for salmon as well as chicken.  If you have leftover vinaigrette, use it as a vegetable dip.  Enjoy!

Pan Fried Salmon with Kohlrabi Salad
 
4 salmon filets, 5-6 oz apiece
2-3 TB Vegetable Oil
2 kohlrabi, peeled
5 radishes, washed
½ lb of asparagus, trimmed and washed
2 Cups arugula
¼ cup Toasted Almond Slivers
2 shallots
2 cloves of garlic
Zest 1 lemon
Juice of 2 lemons
1 TB Dijon Mustard
1 TB Honey
¼ tsp of salt
¼ tsp pepper
¼ cup extra virgin olive oil
Salt and Pepper to taste
 
For the salad:  Slice, spiralize or cut kohlrabi into thin slices, add to a bowl.  Do the same with the radishes.  Cut asparagus diagonally, ¾ of an inch in length, add to the bowl.  Add almonds, add 3 TB of vinaigrette and mix salad.  Put ¼ of each salad on each plate.  Cook salmon
 
For the vinaigrette:  Place all ingredients from shallots down to olive oil into a food processor.  Mix until smooth.
 
Fish:  Take salmon out of packaging and let sit on counter to air dry for 30 minutes.  Then, Heat ¼ cup of vegetable oil in a large skillet or saute pan.  Salt and pepper salmon.  Once oil is shimmering, place salmon into pan, skin side down, cook for 3 minutes, flip and cook skin side for 3 minutes.  Remove from plate, place on top of salad.  Pour 1 to 2 TB of vinaigrette over salmon and rest of salad, serve.