Seared salmon with apple and radish salad
by Adam Gray
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Ingredients
Fish & Shellfish
4 organic salmon fillets, each weighing 100g, skin on
Oils & Vinegars
100ml of rapeseed oil
50ml of walnut oil
Fruit & Vegetables
1 lemon, juiced
2 Braeburn apples, skin on and cored
10 radishes, trimmed either end
100g of Japanese white radish, peeled
Store Cupboard
salt
pepper
100g of mayonnaise
2 tbsp of English mustard
Salad & Fresh Herbs
1 tbsp of chives, chopped