Salmon with mustardy celeriac mash

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Mary Cadogan

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Recipe by Mary Cadogan

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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.
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.
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.
4. 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

Latest comments and suggestions

• BizzyLizzy

  07 February 2008

  BizzyLizzy commented on this recipe

  I enjoyed this dish, and the celeriac made an interesting change from potato. It was really quick and easy to make and my children ate it too, although with some hollandaise instead of the mustard dressing.

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• nanasandie

  16 November 2008

  nanasandie commented on this recipe

  made this for a dinner party, very easy to prepare but really delicious. Will definitely make this again!

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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

Preperation and cooking times

Super healthy

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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