Salmon and radish

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