Method

• 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 t
• 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
• 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 o