• Fast
• Healthy

Ingredients

1. 1/2 cup mayonnaise
2. 1 tablespoon fresh lemon juice
3. 1 tablespoon Dijon mustard
4. 1/2 tablespoon chopped drained capers
5. 1/2 cup plus 1 tablespoon minced chives
6. 2 Granny Smith apples—peeled and cut into matchsticks
7. 2 celery ribs, sliced diagonally 1/4 inch thick
8. Salt and freshly ground pepper
9. 2 tablespoons extra-virgin olive oil
10. Four 6-ounce skinless salmon fillets
11. 8 medium radishes, thinly sliced crosswise

Directions

1. 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.
2. 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.
3. 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.