Salmon with mustardy celeriac mash
If beauty is skin deep, then celeriac is a case in point - and it's delicious when served as a creamy mash
Difficulty and servings
Serves 2
Preparation and cooking times
Ready 25-30 minutesSuper healthy
- 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.
- 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.
- 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.
- Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.
Per serving
236 kcalories, protein 25g, carbohydrate 6g, fat 13 g, saturated fat 2g, fibre 9g, salt 0.98 g
Recipe from Good Food magazine, March 2003.
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http://www.bbcgoodfood.com/recipes/1681/
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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
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready 25-30 minutesSuper healthy
Speedy, healthy supper
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
Per serving
236 kcalories, protein 25g, carbohydrate 6g, fat 13 g, saturated fat 2g, fibre 9g, salt 0.98 g
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07 February 2008
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