- Serves: 4
Ingredients
- 4 x 150g salmon fillet, skin on (preferably cut from the thicker part of the fillet, not the belly or tail)
- 2 bunch radishes, tops on
- 150g sugar
- 150g salt
- ½ lemon, juiced
- Cold pressed rapeseed oil
- Sea salt
A great summery, light dish
- First cure the salmon fillets; mix the salt and sugar together and coat the salmon. Leave for 10 minutes before washing off and patting dry
- Separate the leaves from the radishes and wash them all
- Slice the radishes thinly
- Fry the salmon, skin side down, at medium heat, in a little of the oil for about 6 minutes
- Flip over, pour in the lemon juice and finish cooking for another minute. Allow to rest
- Wilt the radish tops in its residual liquid, add a pinch of sea salt and drain on kitchen paper
- Serve the salmon with the radish tops, sliced radishes and a drizzle of rapeseed oil
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