The crisp, zingy salad in Adam Gray's salmon fillet recipe complements the pan-fried fish perfectly in this punchy starter. It's a quick and easy way to prepare salmon, making it ideal if you’ve got guests coming over for a bite but don’t have much time.
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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
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
100g of Japanese white radish
1 tbsp of chives
50ml of walnut oil
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
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
4 organic salmon fillets
Gently apply pressure with a fish slice or the back of your hand to ensure the salmon remains flat within the frying pan
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
Remove from the frying pan and squeeze a little lemon juice over the salmon
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