Sprialized Daikon Radish Salad Bowl with Wild Caught Alaskan Salmon
I love my sprializer and I was interested in finding a different vegetable to spiralize that would be somewhat like a rice noodle. My husband and I were perusing the produce section of a local market that carries a wide variety of imported vegetables. We came across the daikon radish and decided to give it a “twirl”! I googled “spiralized daikon radish recipes” and came across one from Love and Lemons….check out their website! They have amazing recipes! I decided to make a version of their recipe with wild caught Alaskan salmon to make a delicious bowl of goodness.
I was amazed by how easily the daikon radish spiralized into “noodles” that looked similar to rice noodles.
In addition to the daikon radish, I added cilantro, avocado, radishes, mint, carrots, cucumbers and lime and I prepared a sauce to pour over or dip into on the side. You could add any protein to this delicious bowl, like chicken, pork or beef. I decided to add salmon.
This was one of my favorite recipes that I made this summer. I hope you give it a try and if you do, let me know how you liked it!
To You In Good Health,
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Disclaimer: I do not diagnose or treat disease, but instead make nutritional recommendations for balancing the body and promoting optimal wellness. Nutritional Therapy Practitioners are approved by the NTA as a certifying organization, but are not licensed or certified by any state. I am not, nor do I represent myself as a dietitian or nutritionist.
Sprialized Daikon Radish Bowl with Wild Caught Alaskan Salmon
- 4 servings Will Caught Alaskan Salmon broiled or baked to your liking
- organic garlic salt
- organic black pepper
- organic lemon pepper
- organic avocado oil
- 2 large Daikon Radishes about 5-6" long
- 2 organic baby cucumbers
- 3 organic carrots peeled into ribbons
- 6 traditional organic red radishes sliced thin
- 1 avocado sliced
- 1/2 cup fresh organic mint chopped
- 1/2 cup fresh organic cilantro chopped
- 4 organic scallions sliced
- 4 Tbls tamari
- 3 tsp chopped garlic
- 8 tsp rice vinegar
- 1/2 cup water
- 4 Tbls creamy organic almond butter
- 2 limes sliced into wedges
Preheat oven to 350 degrees. Place salmon on parchment paper, skin down. Season salmon with garlic salt , lemon pepper and black pepper and lightly drizzle with avocado oil.
Sprialize the daikon radish and cut into the length of long noodles.
Slice the cucumber and radishes and ribbon the carrots.
Slice the avocado.
Chop the cilantro, mint and scallions.
In a separate bowl combine the tamari, chopped garlic, rice vinegar, water and almond butter. Which together to combine.
Place the spiralized daikon noodles in each bowl and then add the chopped vegetables and herbs in sections. Place a small dish of the sauce in each bowl and nestle it into the vegetables Top with a serving of salmon.
Place lime wedges in the bowl and before eating squeeze the lime onto the salmon, vegetables, herbs and noodles and also top with sriracha if desired.