Ingredients

• 2 (4-inch-long) daikon radishes, thinly sliced
• Extra virgin olive oil
• Dash of smoked salt
• 2 wild salmon fillets, 6 to 8 ounces each
• 3/4 cup raw walnuts or pecans
• 2 tablespoons pomegranate molasses
• 1 teaspoon ground anise seed or ground star anise
• 3/4 teaspoon sea salt
• Cilantro, chopped, for garnish

Instructions

1. Place oven rack in the middle position and preheat oven to 350°F.
2. In a baking dish, toss the radishes with a drizzle of olive oil and smoked salt.
3. Place the salmon on top of the radishes, skin down.
4. Pulse the walnuts in a grinder until finely ground.
5. In a medium bowl, whisk molasses, anise seed, and salt to create a smooth glaze. Stir in the ground walnuts to form a thick paste.
6. Spoon the paste over the salmon, distributing it evenly.
7. Bake uncovered for 15 minutes or until the salmon easily flakes away when tested with a fork.
8. Place on serving plates and sprinkle with cilantro.
9. Serve right away.