We Cook! Mill’s Tavern Ponzu Glazed Salmon with Apple-Fennel Salad, Parmesan Roasted Kohlrabi

Ponzu Glazed Salmon with Apple-Fennel Salad and Parmesan Roasted Kohlrabi

(Serves 4)

This Mill’s Tavern dish combines tender, glazed salmon with a crisp apple-fennel salad and Parmesan roasted kohlrabi for a balanced and satisfying family meal!

INGREDIENTS:
For the Ponzu Glazed Salmon:

• 4 (6 oz) salmon fillets (skin-on or skin-off, as preferred)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Ponzu Glaze:

• 1/4 cup ponzu sauce (store-bought or homemade)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red chili flakes (optional for heat)
  

For the Apple-Fennel Salad:

• 1 large fennel bulb, thinly sliced
• 1 large apple (Granny Smith or Honeycrisp), thinly sliced
• 1/4 red onion, thinly sliced
• 2 cups mixed salad greens (arugula, spinach, or mixed greens)
• 1/4 cup fresh parsley leaves, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper, to taste

For the Parmesan Roasted Kohlrabi:

• 2 large kohlrabi, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup fresh parsley (for garnish)
  

INSTRUCTIONS:

Prepare the Parmesan Roasted Kohlrabi:

1. Preheat the oven to 425°F (218°C).
2. Place the kohlrabi cubes on a baking sheet lined with parchment paper.
3. Toss with olive oil, garlic powder, salt, and pepper until evenly coated.
4. Roast for 20 minutes, stirring halfway through.
5. Sprinkle Parmesan cheese on top and roast for an additional 5–7 minutes, until golden brown and crispy.
6. Remove from the oven, garnish with fresh parsley, and set aside.

Make the Apple-Fennel Salad:

1. In a large bowl, combine the fennel, apple, red onion, mixed greens, and parsley.
2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine. Refrigerate until ready to serve.

Cook the Ponzu Glazed Salmon:

1. Pat the salmon fillets dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large non-stick skillet over medium-high heat.
3. Sear the salmon, skin-side down (if using skin-on), for 3–4 minutes until crispy and golden.
4. Flip the salmon and cook for another 2–3 minutes.
5. While the salmon cooks, whisk together the ponzu glaze ingredients in a small bowl.
6. Pour the glaze into the skillet, spooning it over the salmon as it thickens (about 2–3 minutes).

Assemble and Serve:

1. Plate the salmon fillets and drizzle any extra glaze over the top.
2. Serve with the Parmesan Roasted Kohlrabi and Apple-Fennel Salad on the side.