Salmon filets with skin are much easier to grill and will give a juicier result.
Serve straight from the grill garnished with lemon wedges.
First peel the daikon, then slice daikon, cauliflower and radish thinly, preferably on a mandoline. Whisk together the dressing ingredients and mix in the veggies. Place the rucola on a serving platter, spread the veggies on top and sprinkle with chives.
Mix the cheese with sour cream, lemon peel and season with pepper to taste. Divide the salmon into four filets, season with salt and pepper. Place the salmon on the grill, skin side up. Flip after 2-3 minutes and grill for another 2-3 minutes. Serve with salad and cheese dip.
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