1 tablespoon fresh lime juice (from around ½ lime)
1 tablespoon olive oil
1 tablespoon raw honey
⅛ teaspoon sea salt
Flavoured Crème Fraîche
¼ cup crème fraîche
1 tablespoon fresh dill, chopped finely
½ tablespoon fresh lime juice (from around ¼ lime)
Optional topping: 4 small sprigs of fresh dill
DIRECTIONS:
Salmon
Preheat oven to 400°. Lay the salmon, skin side down, on a parchment paper lined baking tray. Sprinkle it with salt and pepper then drizzle the olive oil over. Bake for 20 minutes, until cooked through.
Salad
Have the lime juiced first in the base of a medium sized bowl, then cut the apple and stir the slices around in the bowl with your hand until each piece is coated with the lime juice. Remove the apple then do the same with the radish. There should be enough juice from just one lime to cover all the slices of each and it will keep them crisp and vibrant.
Dump any remaining lime juice from the coating and add in all the vinaigrette ingredients, except the oil. Stir them together then whisk continuously while pouring the oil in a slow, steady stream. Add all the salad ingredients into the bowl and toss until evenly combined.
Crème Fraîche
Place all the ingredients in a small bowl and stir to combine.
Assembly
Once the salmon is done, remove from the oven and set aside for a minute or two to cool slightly. When cooled enough to touch, gently lift it up and peel the skin off the bottom and discard it. Serve the salmon family style on a large platter or cut it up into individual portions and plate with the salad. Place a dollop of the crème fraîche on each piece of salmon. Top with a small sprig of dill to finish it off with desired.
Recipe by Love from the Land at https://www.lovefromtheland.com/baked-salmon-creme-fraiche-watermelon-radish-salad/