Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.24 ratings
Advertisement
Advertisement
Advertisement