1 Kohlrabi
1 red onion
2 tbsp capers
¼ cup chopped parsley
½ cup aioli
Juice ½ lemon
Salt & pepper
Peel the kohlrabi and grate using a mandolin or grater. Finely slice the red onion, roughly chop the capers
Mix together in a bowl the kohlrabi, onion, capers, parsley, aioli, lemon juice and season to taste with salt and pepper
To cook the salmon
Pat the salmon skin dry with a paper towel and then season the fillets with salt and pepper
Heat a pan on high heat, add a small drizzle of olive oil. Add the salmon to the pan with the skin side down. Apply gentle pressure to the fillet using a palette knife so the skin has good contact with the pan for a minute
Turn the heat down to medium and continue to cook, keeping an eye that the skin doesn’t get too dark in colour
Once the salmon is 2/3 cooked add a couple of knobs of butter to the pan and baste the salmon. Turn the salmon over and colour on the other side, add a squeeze of lemon juice from ½ a lemon whilst shaking the pan
Remove from the salmon from the pan and allow to rest
To serve: Put the salmon on the plate with a serving of the remoulade and pour over a little burnt butter over the salmon
