Name: Mustard salmon with pea & celeriac mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 2 salmon fillets about 140g/5oz each; 2 tsp wholegrain mustard; squeeze lemon juice; 1 small celeriac about 350g/12oz, peeled and cubed; 1 floury potato peeled and cubed; 140g frozen pea

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Mustard salmon with pea & celeriac mash

Mustard salmon with pea & celeriac mash

Mary Cadogan

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Try livening up a plain salmon fillet with a mustard coating and adding celeriac to your usual mashed potatoes

Dairy-free

Healthy

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A star rating of 4.3 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

2 salmon fillets

about 140g/5oz each
2 tsp wholegrain mustard
squeeze lemon juice
1 small celeriac

about 350g/12oz, peeled and cubed
1 floury potato

peeled and cubed
140g frozen pea

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Nutrition: per serving

kcal379
fat17g
saturates3g
carbs22g
sugars4g
fibre9g
protein36g
salt0.63g

low

Method

step 1

Line a grill pan with foil and lightly brush with oil to stop the salmon sticking. Add the salmon and spread each fillet with 1 tsp mustard. Curl up the edges of the foil to catch any juices, then squeeze over a little lemon juice. Heat the grill to medium.
step 2

Boil the celeriac and potato for 15 mins. Add the peas, then cook for a further 5 mins until the vegetables are tender. Meanwhile, grill the salmon for 12-15 mins.
step 3

Drain the vegetables, reserving a cup of the cooking water, then mash roughly so that the peas start to break up. Add a little of the cooking water to loosen the mix, if you like. Season to taste, then divide between two warm plates and top with the salmon. Pour over any pan juices, then serve.

Recipe from Good Food magazine, February 2009

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A star rating of 4.3 out of 5.14 ratings

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