- 2 salmon fillets, about 100g/4oz each
- 700g celeriac, peeled to remove all the knobbly skin and cut into chunks like potato
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 tsp wholegrain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 tsp lemon juice
- 100g baby spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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.