• 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.

Recipe from Good Food magazine, March 2003

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