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

Name: 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; 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

www.msc.org

Savour MSC certified wild salmon grilled to perfection, paired with a crisp celeriac and apple remoulade. A fresh and sustainable seafood dish with flair.

View full recipe on www.msc.org

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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
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