Here's a simple midweek salmon dish, but feel free to replace the salmon with your favourite fish. I like the cucumber relish with a diced avocado folded through. A chopped jalapeno spices things up, too.
4 x 185g pieces salmon fillet, skin removed
extra virgin olive oil, for frying
For the cucumber and radish relish
8 red radishes
3 lebanese cucumbers, halved, seeds removed
1 celery stalk
100ml extra virgin olive oil
2 tbsp red wine vinegar
1 tsp wholegrain mustard
sea salt and freshly ground pepper
large handful of mint leaves
Using a mandoline slicer, slice the radishes, cucumber and celery very finely (otherwise, if your knife-work is good, use a very sharp knife).
Whisk the oil, vinegar and mustard together in a bowl, then season with salt and pepper to taste. Tear the mint leaves and add to the sliced vegetables in a bowl. Pour over the dressing, mix to combine.
Heat a large, non-stick frying pan, grill or barbecue to hot. Season the salmon with sea salt and drizzle with a little oil. Place fish over the heat, presentation-side down. Cook for two minutes and turn, cook for a further minute, or until almost cooked through, then rest in a warm place for about 1 minute.
To serve place a piece of salmon on each plate and top with the relish.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Alice Story