• Serves: 4


  • 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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