Salmon with Celeriac Mash
This British dinner pairs succulent grilled salmon with a uniquely flavoured mash. Celeriac is boiled until tender, then mashed with wilted spinach and a spoonful of a zesty mustard dressing. The salmon fillets are simply seasoned and grilled, then served atop the warm mash with the remaining dressing drizzled over the top. It's a satisfying and flavourful meal ready in about half an hour.
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
Method
- Lightly coat the salmon fillets with olive oil and season with salt and pepper. Arrange them on a foil-lined grill pan.
- Put the celeriac chunks into a saucepan and cover with cold, salted water. Bring to a boil, then reduce the heat, cover the pan, and let it simmer for 12-15 minutes until soft. Set your grill to a medium heat. In a separate bowl, combine the wholegrain mustard, lemon juice, a pinch of sugar, salt, pepper, and one tablespoon of olive oil by whisking.
- Cook the salmon under the grill for five minutes on each side. While it grills, drain the cooked celeriac, saving one tablespoon of the cooking water. Place the celeriac back in its pan and mash it until reasonably smooth. Add the baby spinach and cook over a low heat, stirring now and then, until it has wilted. Mix in one tablespoon of the prepared mustard dressing and the saved cooking water, then season to taste.
- Divide the warm celeriac and spinach mash between two plates. Place a salmon fillet on top of each portion. Finish by drizzling the remaining mustard dressing over the salmon.
Nutrition (per serving)
Calories236 kcal
Fat13 g
Saturates2 g
Carbs6 g
Fibre9 g
Protein25 g
Sodium392 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
DietHealthy
