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Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper
Heat oven to 220C/200C fan/gas 7.
Boil the celeriac and potato for 15-20
mins until tender.
Mix the breadcrumbs, 1 tbsp orange
juice, the dill and 1½ tbsp mustard. Put
the fish on a foil-lined baking tray, drizzle
over the rest of the juice and press the
crumb mix on top. Bake for 15 mins.
Drain the veg, then mash in the pan
with the cheese and remaining mustard.
Season and serve with the salmon.
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