Chive Salmon with Remoulade

By karen1

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.

Ingredients

• 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

Preparation

Step 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.

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.