RECIPE

Chive Salmon with Remoulade

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Ingredients

  • 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.