Seared salmon with apple and radish salad

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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.

First published in 2015




Salmon fillet

Apple and radish salad


  • Mandoline


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
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
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
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
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
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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