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.