Salmon With Mustardy Celeriac Mash
Treat yourself to a delightful meal with this recipe featuring perfectly grilled salmon fillets served atop a creamy celeriac and spinach mash. The tangy wholegrain mustard dressing adds a burst of flavor to this nourishing dish.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 236 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Fiber Content: 9 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 0.98 milligram of sodium
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