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Wild grilled salmon with celeriac and apple remoulade

Prep time
45 mins
Cooking Time
15 mins


  • 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

Celeriac and apple remoulade

  • 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 and pepper

Horseradish mayonnaise

  • 2 free-range egg yolks
  • 1 tablespoon Dijon mustard
  • 2 ½ tablespoons sherry vinegar
  • Salt and pepper 
  • 300 ml grape seed oil
  • 1 tablespoon warm water
  • Juice of ½ lemon
  • 80 gm grated horseradish

Parsley salad

  • 100 g flat leaf parsley
  • 100 g watercress
  • 50g coriander
  • 20ml extra virgin olive oil
  • Juice of ½ lemon
  • Salt and pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick


Using MSC certified wild sustainable salmon, this French inspired recipe is an impressive dish for a summer dinner party or that date you’d like to make a home-cooked dinner for. 

  1. Cut each MSC certified sustainable salmon piece into 5 separate 8mm thick strips, and skewer through 2 or 3 times to reassemble. 
  2. In a bowl mix the oyster sauce, fish sauce and lime juice. Place the strips of salmon into the marinade and leave for 5 to 10 minutes
    3. Pre heat the grill/teppan yaki to its highest setting. Place the salmon on the grill and cook for 2 to 3 minutes. Turn and cook for a further 2 minutes. Once cooked remove from the grill and keep warm until required
  3. Mix the celeriac, apple, and shallot in a bowl. Add the mayonnaise, and season with the lemon juice and the salt and pepper.
    NOTE - make the remoulade as close as possible to service; do not season or dress until required to keep the crunchiness.
  4. Combine egg yolks, mustard, vinegar, salt and pepper in a food processor. While the motor is running slowly pour in the grape seed oil, continue pouring in the oil until half has been incorporated
  5. Drizzle in the remaining oil in a thin stream until well mixed, adding a little warm water if the mayonnaise gets too thick. Finish with a squeeze of lemon juice and the horseradish
  6. Pick the leaves from the herbs into a bowl, ensuring all stalks are removed.
    Dress the leaves with the olive oil and lemon juice, and season with salt and pepper.
  7. To serve, divide the remoulade between four plates, place a salmon skewer on top of each plate, scatter with parsley salad over and around the fish

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