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Seared salmon with apple and radish salad

Seared salmon with apple and radish salad

Seared salmon with apple and radish salad

PT20M

Why not try?

1
Start by making the apple salad. Cut the apples very thinly into discs using a mandolin or sharp knife. Cut into matchstick size pieces and put in a bowl
  • 2 Braeburn apples
2
Cut the radishes and the Japanese radish in the same way and mix together gently with the apples, chopped chives and walnut oil. Season to taste
  • 10 radishes
  • 100g of Japanese white radish
  • 1 tbsp of chives
  • 50ml of walnut oil
  • salt
  • pepper
3
In a separate bowl, mix the mayonnaise and mustard thoroughly. If the flavour of the English mustard is too strong for your taste add a little more mayonnaise and a few drops of lemon juice
  • 2 tbsp of English mustard
  • 100g of mayonnaise
  • 1/2 lemon
4
Heat a non-stick frying pan to a medium heat and add the rapeseed oil. Season the salmon fillets with salt and pepper on the flesh side and place them in the frying pan skin side down
  • 100ml of rapeseed oil
  • salt
  • pepper
  • 4 organic salmon fillets
5
Gently apply pressure with a fish slice or the back of your hand to ensure the salmon remains flat within the frying pan
6
After about 4-5 minutes check if the skin of the salmon is starting to crisp up. If it is, turn the salmon over onto the flesh side, reduce the heat slightly and continue cooking for a further 4-5 minutes
7
Remove from the frying pan and squeeze a little lemon juice over the salmon
  • 1/2 lemon
8
To serve, place a pile of the radish and apple salad at the top of four plates. Spoon a pool of the mustard mayonnaise at the bottom of the plate and sit the seared salmon on top

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