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

  • 1/2 lemon, juiced
  • 2 Braeburn apples, skin on and cored
  • 10 radishes, trimmed either end
  • 100g of Japanese white radish, peeled
  • 1/2 lemon, juiced

Store Cupboard

  • salt
  • pepper
  • 100g of mayonnaise
  • 2 tbsp of English mustard
  • salt
  • pepper

Salad & Fresh Herbs

  • 1 tbsp of chives, chopped