SERVES 1
1 (6- to 8-ounce) skinless salmon fillet, pin bones removed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon raw apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon grated fresh ginger
½ unpeeled green apple, cut into matchsticks
2 celery ribs, thinly sliced on an angle, any leaves reserved
1 Preheat a grill or grill pan to medium-high heat.
2 Drizzle the fish with 1 tablespoon of the olive oil and season with a few pinches of salt and twists of pepper. Put the fish on the grill and cook, without moving, until nicely browned and the fish releases from the grill, about 3 minutes. Flip and continue cooking for 3 minutes.
3 In a small bowl, whisk together the vinegar, mustard, ginger, and remaining 2 tablespoons olive oil. Season with a pinch of salt and a twist of pepper. Add the apple, celery, and celery leaves (if you have them) and toss to combine.
4 Transfer the salad to a plate and serve alongside the salmon.
