Wild grilled salmon with celeriac and apple remoulade | Marine Stewardship Council

Ingredients

• 4 x MSC certified sustainable salmon fillets such as two packs of John West Wild Alaskan Sock-Eye Skin-On 280g and skin removed (look for the MSC blue fish tick)
• 50 ml oyster sauce
• 50 ml fish sauce
• 1 lime, juiced
• 50 ml olive oil
• Sea salt
• 1 Granny Smith apple, cut into matchstick size batons
• 1 small celeriac, peeled and cut into matchstick size batons
• 1 shallot, chopped finely
• 50ml horseradish mayonnaise (see recipe)
• ½ lemon juice
• Salt and pepper
• 2 free-range egg yolks
• 1 tablespoon Dijon mustard
• 2 ½ tablespoons sherry vinegar
• 300 ml grape seed oil
• 1 tablespoon warm water
• Juice of ½ lemon
• 80 gm grated horseradish
• 100 g flat leaf parsley
• 100 g watercress
• 50g coriander
• 20ml extra virgin olive oil