Asian salmon on radish fries

Ingredients for 4 servings:

• ½ bunch of spring onions
• 1 radish(s), white, approx. 450 g
• 4 salmon fillets (skinless), approx. 180 g each
• some salt and pepper, black from the mill
• 2 tbsp peanut oil
• 4 tbsp teriyaki sauce
• 2 tbsp butter
• ½ lemon(s), juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean and rinse the spring onions. Cut the white part into 6 cm long rolls and the green part into thin rings. Peel, clean, rinse and cut the radish into sticks, also about 6 cm long (to match the white part of the spring onions). Both should be not too thick, but not too thin. Rinse the salmon fillets, pat dry and season with a little salt and a few turns of freshly ground black pepper. Heat the peanut oil in a pan and fry the salmon fillets over medium heat, turning occasionally, for about 5 minutes, brushing with the teriyaki sauce. Melt the butter in a second pan and fry the radish sticks with the long white spring onion rolls over medium heat for about 5 minutes. Both should still have some bite. Season to taste with a little salt, a few turns of freshly ground black pepper and the lemon juice. Divide among plates, arrange the salmon fillets on top, and sprinkle with the spring onion rings. Serve with basmati, jasmine, or wild rice.