Chive Salmon With Remoulade

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1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1/2 tablespoon chopped drained capers

1/2 cup plus 1 tablespoon minced chives

2 Granny Smith apples—peeled and cut into matchsticks

2 celery ribs, sliced diagonally 1/4 inch thick

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

Four 6-ounce skinless salmon fillets

8 medium radishes, thinly sliced crosswise

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