A classic French remoulade is usually prepared with homemade mayonnaise. The recipe here calls for the store-bought kind, combining it with capers, apples and celery.
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1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/2 tablespoon chopped drained capers
1/2 cup plus 1 tablespoon minced chives
2 Granny Smith apples—peeled and cut into matchsticks
2 celery ribs, sliced diagonally 1/4 inch thick
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless salmon fillets
8 medium radishes, thinly sliced crosswise
How to Make It
In a medium bowl, mix the mayonnaise with the lemon juice, mustard, capers and 1 tablespoon of the chives. Stir in the apples and celery and season the remoulade with salt and pepper.
In a small bowl, stir 1 tablespoon of the olive oil into the remaining 1/2 cup of chives. Season the salmon fillets with salt and pepper. Press the chive paste onto one side of each salmon fillet.
In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the fillets, chive-side down, and cook over moderately high heat until lightly browned, about 3 minutes. Turn the fillets and cook for 3 minutes longer. Transfer the fillets to plates. Spoon the remoulade alongside, scatter the radishes on top and serve.
Vibrant, apple-inflected Chardonnay.
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