Ingredients
3 lemon, juiced
2 T Dijon mustard
1/2 C plus 2 T good olive oil
1/4 C green onions or chives finely chopped
Salt and freshly ground pepper
2 lb salmon fillet, skinned
8-12 radishes, thinly sliced on mandolin
1 celery stalk, sliced paper thin on bias on mandolin
20 flat leaf parsley leaves, finely shredded
Preparation
In a medium nonreactive bowl, combine lemon juice, mustard and 1/2 C of the olive oil and whisk well. Add chives and season with salt and pepper.
Preheat the grill or prepare stove top grill. Season each salmon fillet with salt and pepper and grill until medium rare, about 5 minutes on each side. Transfer to serving dish.
To serve, toss the radishes and celery with the citronette, and spoon some onto each fillet. Drizzle the remaining citronette around the fish, sprinkle with parsley, and serve immediately.
