glazed salmon with spinach and radish salad

From time to time, I wonder if Gordon's [Ramsay] PR peeps ever stumble into my blog. I mean, I only have 24 (25 with this one) of Chef Ramsay's recipes on the blog and that's only the ones that have been documented. I know what you're thinking...and no I don't have an obsession

He gets a bad rep in the US because Fox dramatizes the hell out of his shows. Hell's Kitchen? I love Chef Ramsay but let's be honest here - that has to be one of the worst shows ever created (although it's still better than some of the shows on FN...). I think the best representation of Gordon is probably from Boiling Point and the British version of Kitchen Nightmares. Behind the cursing and the tough facade, you can see a man who really cares about food, maintaining perfection and wanting others to succeed. So if you've only watched Fox's shows with Gordon in it, go on YouTube and watch some of his British stuff - you might change your mind about him. (Note: the F-Word is highly recommended)

This recipe is from Gordon Ramsay's Healthy Appetite. While the book may not be the most accessible book in the US (getting certain ingredients can be difficult) I love Gordon's approach to healthy eating. Being healthy isn't about being a rabbit and only eating undressed salads, chicken breasts and water - it's about balance, moderation and choosing the right ingredients. Healthy food doesn't have to be boring food.

Glazed Salmon with Spinach and Radish Salad

Adapted from Gordon Ramsay's Healthy Appetite, Serves 4

Ingredients:

- 4 salmon fillets, skinned

- a handful of baby spinach leaves per person

- 8 to 10 radishes, sliced thin

(Marinade):

- 3 tablespoons of honey

- 1 tablespoon fresh lemon juice

- 2 tablespoons soy sauce

- 1/2 teaspoon grated ginger

- 1 teaspoon dijon mustard

(Dressing):

- 1 tablespoon grated ginger

- 3 tablespoons rice wine vinegar

- 2 tablespoons light soy sauce

- 1.5 tablespoons sesame oil

- 1.5 tablespoons tahini

1) If you didn't get the fish skinned, skin the salmon now using a filleting knife. Run your knife through the surface of the salmon and make sure all the bones are out. The last thing you want is someone choking on fish halfway through the meal (and plus, those ambulance rides are freaking expensive)

2) Combine all of the ingredients for the marinade and mix well. Pour into a ziplock bag or shallow dish. Marinade the fish in the marinade for 30 minutes in the fridge.

3) While the fish is marinating, make the dressing. Combine all of the ingredients into a bowl and whisk. Sesame oil is powerful stuff so be careful with that. You can thicken the dressing up more with tahini if you don't like the consistency. Oh, and preheat the oven to 425 degrees F.

4) Line a baking sheet with foil and lightly oil to prevent the fish from sticking. Remove any excess marinade from the salmon and place the fillets on the baking sheet. Cook for 6 minutes until medium rare, basting the fish at the 4 minute mark. The fish should be slightly springy when poked. Cook about 8 - 10 minutes for well done.

5) Rest the salmon while you arrange the plate. Scatter spinach leaves around the plate and top sliced radishes over the spinach. Place the salmon in the middle of the plate and drizzle the dressing around the spinach salad. Serve immediately.