Pan-Roasted Salmon with
Clementine and Radish Salsa
Duda Farm Fresh Foods
5 Dandy* clementines
3 large radishes, finely chopped
1 large green onion, chopped
(both green and white parts)
1 small serrano chile, seeded and
1/2 green bell pepper,
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup lightly packed cilantro
1 teaspoon canola oil
1 1/2 pounds salmon fillet with skin,
cut in 4 pieces
Preheat oven to 425°F.
Peel 2 clementines and cut each section into 4 or 5 pieces; place in a mixing bowl.
Halve the remaining 3 clementines crosswise and juice them, using an electric
citrus juicer or squeezing them over a bowl. Strain the juice, about 1/3 cup, and add
it to the chopped fruit.