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Salmon with celeriac mash

Salmon with mustardy celeriac mash

Salmon with celeriac mash

Name: Salmon with celeriac mash
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 2 salmon fillets about 100g/4oz each; 700g celeriac peeled to remove all the knobbly skin and cut into chunks like potato; 2 tsp wholegrain mustard; 2 tsp lemon juice; 100g baby spinach leaves

Mary Cadogan

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Serves 2

Easy

Total time: 30 mins

Ready 25-30 minutes

A star rating of 4.7 out of 5.24 ratingsRate

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Savour perfection with our salmon with celeriac mash. Immerse in the rich blend of salmon, velvety celeriac, and a tantalizing mustard flavour.

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 salmon fillets

about 100g/4oz each
700g celeriac

peeled to remove all the knobbly skin and cut into chunks like potato
2 tsp wholegrain mustard
2 tsp lemon juice
100g baby spinach

leaves

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Nutrition: per serving

kcal236
fat13g
saturates2g
carbs6g
sugars0g
fibre9g
protein25g
salt0.98g

low

Method

step 1

Brush the salmon lightly with olive oil, and season with salt and pepper. Line a grill pan with foil and lay the salmon on top.
step 2

Place the celeriac in a pan with cold water to cover. Salt and bring to the boil. Lower the heat, cover and simmer for 12-15 minutes until tender. Preheat the grill to medium. Whisk together the mustard, lemon juice, a pinch of sugar, salt, pepper and 1 tbsp olive oil.
step 3

Grill the salmon for five minutes on each side. Meanwhile, drain the celeriac, reserving 1 tbsp cooking water. Return the celeriac to the pan. Mash until fairly smooth. Add the spinach, stirring occasionally over a low heat, until wilted. Stir in 1 tbsp mustard dressing and the reserved cooking water. Season.
step 4

Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.

Recipe from Good Food magazine, March 2003

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A star rating of 4.7 out of 5.24 ratings

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