Chive Salmon with Remoulade

Name: Chive Salmon with Remoulade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps chopped drained capers; 2 celery ribs, sliced diagonally 1/4 inch thick; 118 milliliters minced chives; 1 Tbsp Dijon mustard; 2 Granny Smith apples—peeled and cut into matchsticks; 1 Tbsp fresh lemon juice; 118 milliliters mayonnaise; 2 Tbsps extra-virgin olive oil; 8 mediums radishes, thinly sliced crosswise; 680 grams skinless salmon fillets; 4 servings Salt and freshly ground pepper

Chive Salmon with Remoulade is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe serves 4. One portion of this dish contains roughly 35g of protein, 39g of fat, and a total of 551 calories. From preparation to the plate, this recipe takes about 30 minutes. A mixture of dijon mustard, lemon juice, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Remoulade

Mustard

Apple

Capers

Celery

Chives

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Olive Oil

Chives

Equipment you will use

Bowl

In a large nonstick skillet, heat the remaining 1 tablespoon of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chives

Transfer the fillets to plates. Spoon the remoulade alongside, scatter the radishes on top and serve.

Ingredients you will need

Remoulade

Radish

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsps

chopped drained capers 2

celery ribs, sliced diagonally 1/4 inch thick 118milliliters

minced chives 1Tbsp

Dijon mustard 2

Granny Smith apples—peeled and cut into matchsticks 1Tbsp

fresh lemon juice 118milliliters

mayonnaise 2Tbsps

extra-virgin olive oil 8mediums

radishes, thinly sliced crosswise 680grams

skinless salmon fillets 4servings

Salt and freshly ground pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.