radish recipes

Sauteed Vegetable Medley

unsalted butter

water

Kosher salt, black pepper

Toss vegetables together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.

Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

I didn't even blanch the veggies separately (forgot to read the blanching instructions and blanches them how I usually blanch veggies), but they came out great! I made a double recipe, added a couple cloves of garlic and a couple squirts of lemon juice, and salt and pepper to taste. Great easy veggies!

The medley looked so beautiful, very bright and colorful, I sauteed bets on a different pan and added at the end to the serving plate to get some more color to the dish, they were very good!!!!

Soy-Glazed Salmon Burgers With Ginger Lime Aioli

mayonnaise

sour cream

garlic,

ginger

lime juice

salt

soy sauce

honey

rice vinegar

cornstarch

plus 1 glass chilled Sutter Home Sauvignon Blanc

aioli

Asian hot chili sauce

salmon fillets, chopped finely

green onions, thinly sliced

mint leaves

bread crumbs

Vegetable oil

sesame buns, split

cucumber, peeled, seeded, and julienned

Radish or soy bean sprouts

Soy-Glazed Salmon Burgers with Ginger Lime Aioli

Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.

Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

I used canned salmon and OMG these burgers are delicious!!

The complexity of this recipe reflects the complexity of the flavors. The mellow salmon brushed with the sweet salty glaze topped with the zesty aioli was simply a masterpiece in your mouth! To make life easier I just pulsed chunks of fresh salmon in the food processor, just be careful not to over process. I've passed this recipe onto friends and plan to use it for always.

based on other people's reviews, I took the egg down to egg white to eliminate the wetness. However, I will NOT use canned salmon, and the flavor of this recipe was not worth the skinning and fine chopping of the salmon.  It may not be as low in fat, but salmon patties from left over cooked fillets are much more flavorful and faster and easier!! The alioli is good- it  will be good with steamed artichokes too.   I don't mind a lot of work, but the end result must show it

I thought these were outrageously good and the combo of soy glaze, aoili and the salmon was just amazing---but--I followed the recipe to the tee and my burgers feel apart and were difficult to flip on the grill--short of using more bread crumbs which I dont' want to do--any other ideas??

Moist, great taste, fantastic alternative for salmon cooking if you are tired of cedar plank...

We really enjoyed these salmon burgers - as did our dinner guests.  The aioli was especially tasty, but these burgers could stand alone and still be tasty.

This was a lot of work for a weeknight meal but sooooo worth it.  What a wonderful combination of flavors!  However, the patties were way too soft and impossible to flip over, so I just sort of "re-smushed" them back into shape, finished cooking, and we spooned them onto the buns.  

Three minutes each side did seem a little too short, I ended up about five each.  I wonder - was the salmon supposed to be pre-cooked?  

I made oven-roasted potatoes to go with, and we used the aioli as a dip.  Wow, too good!

I'll make these again but may adjust the ingredients so my patties aren't so wet.

Delicious and pretty easy to make.  Make sure you chop the salmon finely - I used a cleaver and pounded it for a few minutes.  Didn't have anymint, so I substituted fresh cilantro and they turned out great.

These were just terrific. It didn't need as much egg, in my opinion, as the recipe called for. I reduced the egg by quite a bit and think next time I'll also cut back on the crumbs to save some calories. I served mine with english cucumber, sauteed mushrooms and pickled ginger as well as the aioli.

Radish Tzatziki

radishes,

garlic cloves, grated on a Microplane zester

milk

olive oil

lemon juice

scallions,

salt and black pepper

Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.

Delicious and easy!! Perfect with our lamb and veggies tonight. I had to use sour cream but cut it down and added more lemon juice. Thank you!!! 

This tzatziki has such amazing flavor and compliments any roasted meat taco/gyro or is awesome with just raw veggies as a dip!  I will never buy a prepared tzatziki again; this one is the answer!!

Radish, Avocado and Asparagus Salad

walnuts, toasted

shallot

sherry vinegar

kosher salt,

black pepper, plus more as needed

Kosher salt and black pepper

asparagus,

red radishes,

lemon, halved

avocado,

tarragon,

To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.

For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.

Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.

Oven Poached Salmon a la Paige with Dill, Vidalia Onion and Cucumber Relish

butter

portions, salmon

Salt and pepper

dill

chicken broth

sugar

white vinegar vinegar

vidalia onion, chopped

cucumber,

radishes, chopped

Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.

Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.

Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

Also very good with a picatta sauce including capers.

Delicious, delicious , delicious !! The fish cooked perfectly and the relish was a perfect match.... Did I mention it was delicious !!

I was serving cold poached salmon to a large crowd so I left the salmon fillets whole when completing this recipe.  I prepared the fish almost exactly according to the recipe, completing it the night before. I did add more dill to both the fish poaching liquid &amp; to the relish.When the fish was cooked, I removed it from the poaching liquid and put the whole fillets in the frig overnight.  I also made the relish (minus the radish the night before so it could marinate in the frig all night.  It was absolutely delicious the next morning when I added the radish.  I served the cold fish fillets whole on a decorated tray and draped a portion of the relish over the fillets.  I will definitely make it again but next time I will poach in a white wine and season more heavily.  

This was light and refreshing!  Perfect for a spring or summer day....The relish makes the dish.  Fish is simply poached in broth so flavor comes from relish.

Finally--something to do with a radish! I will try doing the salmon in a pan to give this a little kick.  I don't think my dill was working hard enough. The vinegar dominates.  You either get the relish flavors or the fish: relish and fish aren't really talking to each other. A fine mid-week ensemble.<br />

This is a good no-fuss weekday meal..but I wont be making it again. I found the salmon to be on the bland side, it didnt pick up much if any of the dill flavor. Though I suppose that is to even out how overpowering the relish can taste. There are just many more tastier salmon recipes out there

Simply amazing! I cooked this in a pan instead of an oven, and the salmon came out so soft and juicy! I def. recommend trying this recipe without an oven. Just place the seasoned salmon in a stir fry pan on medium heat, add about 1 cup of chicken broth (I warmed up the chicken first and added a tablespoon of butter, and the springs of dill. Within 10 minutes, your salmon will be cooked!  I didn't use radishes for the relish, but it still turned out amazing! The BEST salmon recipe I've tried so far...thank you, Rachel!

Amazing salmon recipe! Even my picking kids love it.

Excellent.  This is my go to salmon recipe.  The only thing I change is I use just a small hint of onion (maybe a 1/2 tablespoon just a matter of personal taste.  Use lots of dill!.  I agree with everyone else that the relish is excellent and is what makes this dish.  Even without the relish this is an easy way to cook salmon.  Serve it over a mixed green salad with honey mustard dressing.

Very refreshing and light!  I grilled my salmon in tin foil with dill sprigs.  The cucumber relish is what makes the dish.  Very yummy!  I could eat the relish all by itself!  Putting dill on any fish is a nice alternative to lemon.    

Vietnamese Pork Sandwich

white distilled vinegar

julienned daikon radish

carrots

Sriracha

sesame oil

vegetable oil

yellow onion, 1/4-inch dice (about 2 cups)

chicken stock

fish sauce

hoisin sauce

black pepper

pork

Six 8-inch hoagie rolls

jalapenos,

cilantro leaves

salted roasted peanuts, chopped

For the pickled vegetables: Heat the vinegar, sugar and salt in a small pot until the sugar and salt are dissolved. Pour the hot vinegar mixture over the daikon, carrots and cucumbers. Let steep for at least an hour.

For the spicy mayonnaise: Mix the mayonnaise, Sriracha and sesame oil together. Adjust the heat by either adding more Sriracha or mayonnaise.

For the pork: Heat the canola oil in a straight-sided skillet over medium heat. Add the onions and cook until slightly softened, 4 to 6 minutes. Add the ginger and garlic and cook another 2 minutes. Add 1/2 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, 1 to 2 minutes. Add the chicken stock, fish sauce, hoisin sauce and black pepper and stir to combine. Simmer until reduced slightly and thickened, 10 to 15 minutes. Add the ground pork, breaking up the meat with the back of a wooden spoon or spatula, and cook until the pork is cooked through, 6 to 8 minutes.

For the sandwich build: Preheat the oven to 350 degrees F. Heat the rolls for 5 minutes, to crisp the crust and soften the interior. Slice the rolls open, but keep them hinged. Schmear desired amount of spicy mayo on the bottom roll, place some pork on top of that, top with some pickled vegetables, fresh jalapenos, cilantro leaves, and finish with the chopped peanuts. Grab with two hands, eat whole and close your eyes while enjoying this first class ticket to Saigon.

It’s really salty and although it’s not bad, it definitely shouldn’t be called a bahn mi sandwich. I think If there was a way to make it less salty, a sweeter pickling like the traditional bahn mi and should be marinated and grilled instead of ground pork. That may make it taste better.

One of my new favorites! Stores very well and easy if split into two days. 

This is insanely too salty. I would absolutely not recommend adding the brine mixture to the pork. There is no way that you would want more saltiness here. The main area for improvement IMO, is in the pickled veg. I also like the suggestion to use pork loin instead. Overall, I think this is maybe a good starting point, but not that great as is.

I added sliced fennel and used regular red radishes for the pickeled vegetables as well as teaspoon of gochujang. Yummy!<br /><br />

I highly suggest mixing a splash or two of the extra pickling liquid into the spicy mayo, it adds some amazing flavor. I can’t speak for the ground pork in this because I combined the delicious seared and roasted pork from another recipe (Pork Loin Sandwich by Jeff Mauro https://food-network.app.link/1NZ2awaYj7) with this one but the resulting banh mi was scrumptious!!

So I had left over pulled pork which I’m warming up with all the suggested seasonings. I’m sure the seasoning that was on it changes things but so far so good. I’m sure with the pickles and mayo it will be fabulous 

This is a delightful sandwich, well balanced with flavors and textures. I purchased extra lean ground pork and went easy on the mayo and didn’t find it greasy at all. I liked the idea from one reviewer that suggested using pork loin...I think I will try it next time using thinly sliced boneless pork loin instead of ground pork. In Chef Jeff’s own words, “I think it would have a better ‘bite down.’  After you’ve made the sandwich once, it’s a quick, delicious meal. 

https://www.foodnetwork.com/videos/jeffs-vietnames-pork-subs-0205409

Jeff's Vietnames Pork Subs may be small, but they're packed with flavor.

Jeff's Vietnames Pork Subs

Spring Radish Salad

grapefruit juice

chardonnay vinegar

Dijon mustard

watercress

fennel,

avocados,

pink grapefruit, segmented

orange, segmented

serrano chile, finely diced

For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.

In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.

For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

First off, JZ,  I don’t typically like radishes- but this salad is outstanding! I served this with JM’s Paloma Chicken (thighs vs wings) and was enjoyed by all. The citrus fruit and dressing works with the radishes- and it’s beautiful in appearance as well as unique. A repeat performance awaits. 

Very good. A great way to get a different variety of salad into the rotation. One thing the family agreed on was the grapefruit segments in the salad with the reduced grapefruit juice in the dressing was too much. The orange segments were much better. I will make this again, but will substitute all oranges for the grapefruit.<br />Also, reducing the grapefruit juice took forever on medium-low. After 45 minutes I finally had to crank it up to high and stirred it pretty frequently. That made it go much faster. 

I made this, just varied some radishes and lettuce and added sprouts, pea shoots and vegan feta! The dressing is bomb! Love this salad! I wish I could add my photo! 

Roasted radishes are a simple, elegant, and eye-catching side dish with a mild, slightly sweet flavor. Easy and delicious!

Roasted Radishes

radishes (3.38)

olive oil (0.24)

salt (0.02)

tsp black pepper (0.02)

garlic powder (0.02)

Tbsp chopped parsley (optional garnish) (0.05)

Preheat the oven to 400ºF. Trim the stems or any extra long roots from the radishes. Rinse the radishes well in a colander.

Slice the radishes in half and place them on a large baking sheet (line the baking sheet with parchment paper for easy cleanup, if desired).

Drizzle the olive oil over the radishes, then add the salt, pepper, and garlic powder. Toss the radishes until they&#39;re coated in oil and seasoning.

Transfer the seasoned radishes to the oven and roast for about 40 minutes, or until they&#39;re golden brown and tender, stirring once halfway through. Total roasting time will depend on the size of your radishes.

Taste the radishes and adjust the salt or other seasonings to your liking. Top with fresh chopped parsley for garnish, if desired.

Radish Salad

apple cider

orange juice

red onion

In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.

I made it without the sugar. Wonderful!<br />

Very easy and refreshing. The cilantro was a bit overpowering for me at first. I let it sit in the fridge for 24 hours and the flavors married and the cilantro calmed down and then it was perfect.

If you like the strong taste of radish, you will like this salad.  The flavor was a bit strong for my taste, so I added a few ingredients to tame it down.  I added 1/4 C. each of diced celery, cucumber, and cherry tomatoes. The vinaigrette was very good, but not enough.  Next time I'll double the vinaigrette receipe.<div> </div>

This is a very simple, healthy and delicious recipe.  The flavors of the citrus and the cilantro blend well with the peppery taste of the radishes.  The only addition I made was a little chopped cucumber at the end.  Very tasty salad for anytime of year!  

Ever roasted radishes? Throw them into a hot oven in this unique easy side dish recipe: they come out vibrant and juicy, with a sweet, mild flavor!

10 Great Radish Recipes: Roasted Radishes &amp; More!

radishes (about 16 to 18 small radishes)

garlic

teaspoon kosher salt

pepper

Wash the radishes and trim off the greens, saving a few leaves for a garnish.

Cut the radishes lengthwise. Toss them in a bowl with the olive oil, finely grated garlic clove, kosher salt and pepper.

Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).

Very finely chop about 1 radish leaf into a garnish, and sprinkle over the top. Serve warm.

Hesitated to make. WOW WOW turned out delicious cant wait to make again.

Food Beauty of host Valerie Bertinelli's Orzo Salad with Grape Tomatoes and Radishes as seen on Food Network’s Valerie’s Home Cooking, Season 2

Orzo Salad with Grape Tomatoes and Radishes

orzo

grape tomatoes, halved

English cucumber, diced (about 3 cups)

radishes, sliced (about 1 cup)

Kalamata olives, pitted and halved

goat cheese, crumbled

basil

mint

flat-leaf parsley

pepitas, toasted (see Cook's Note)

shallot, finely minced (about 2 1/2 tablespoons)

For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo.

For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper.

Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving.

Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop.

I got a kick out of watching Valerie make this . <div>I made it and loved it!!</div><div>I love Kalamata olives, I left out the radishes due to personal preference. I loved it served warm and I also loved it next day chilled;  so this is a pretty awesome dish.</div><div> I went a little heavy on either the mustard or the lemon, so I think next time I’m going to try maybe some kind of Greek dressing. If anyone has tried it with a different dressing please post here and tell me how yours turned out.</div>

Made this for a wine tasting picnic.   Since I was serving this cold, I waited to add the goat cheese and other ingredients until orzo had cooled.    I also added 1/2 the vinaigrette while it was chilling and the other 1/2 right before I served it.   Everyone loved it; even the picky eaters.    Great the next day too!    DELICIOUS ! 

Delicious! I made half a recipe but made a full recipe of the vinaigrette. I substituted black olives for the Kalamata olives and added peeled, cooked shrimp to make it a main dish. Half a recipe yielded 8 cups of salad. Be sure to prep the ingredients before cooking the orzo as it cooks quickly and you want to add it to the salad while still warm. Will definitely make again.

I made the recipe exactly as written.  We ate it warm, as she did on the show, and were not big fans of the flavor/texture of the warm cucumbers and radishes.  Then we ate the leftovers chilled the next day and it was fantastic.  Next time I'll toss all ingredients except the cucumbers and radishes with the warm orzo, and then wait to add them until the pasta's cooled.  5 stars for the salad when chilled. 

Saw this on Saturday morning and I couldn't wait to make it.  Took it to a baby shower and got 3 requests for the recipe.  It was so good warm and can't wait to try the leftovers.  This is my new go to pasta salad!!  Yummy!!

Just saw this Saturday morning so my sister and I made that night.  This is sooo delicious and super easy!!! only didn't have the olives, but I've been eating the leftovers for two days, even more yummy!!

If you’ve only ever eaten radishes raw, try roasting them with some seasonal carrots and jalapeños for a delicious side dish. For extra flavor, Ree makes an herby citrus oil to dress the veggies just before serving.

Close-up of Herby Roasted Carrots and Radishes, as seen on The Pioneer Woman, Season 36

Top 17 radish recipes recipes from across the web

The most viewed radish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sauteed Vegetable Medley

Soy-Glazed Salmon Burgers With Ging...

Radish Tzatziki

Radish, Avocado and Asparagus Salad

Oven Poached Salmon a la Paige with...

Vietnamese Pork Sandwich

Spring Radish Salad

Roasted Radishes

Radish Salad

10 Great Radish Recipes: Roasted Ra...

Orzo Salad with Grape Tomatoes and ...

Herby Roasted Carrots and Radishes

Roasted Radishes

Roasted Radishes and Carrots

Finger Sandwiches/Tea Sandwiches

Roasted Pork Belly with Warm Potato...

Ultimate Korean Fried Chicken

Top 17 radish recipes recipes from across the web

The most viewed radish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sauteed Vegetable Medley

Soy-Glazed Salmon Burgers With Ging...

Radish Tzatziki

Radish, Avocado and Asparagus Salad

Oven Poached Salmon a la Paige with...

Vietnamese Pork Sandwich

Spring Radish Salad

Roasted Radishes

Radish Salad

10 Great Radish Recipes: Roasted Ra...

Orzo Salad with Grape Tomatoes and ...

Herby Roasted Carrots and Radishes

Roasted Radishes

Roasted Radishes and Carrots

Finger Sandwiches/Tea Sandwiches

Roasted Pork Belly with Warm Potato...

Ultimate Korean Fried Chicken

The most viewed radish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine