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Mustard-crusted salmon with celeriac mash

Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 541
  • Carbohydrates 40
  • Saturated Fat 5
  • Sugar 6
  • Protein 45
  • Fat 23
  • Fibre 8
  • Salt 1.45

Nutrition per serving

  • Calories 541
  • Carbohydrates 40
  • Saturated Fat 5
  • Sugar 6
  • Protein 45
  • Fat 23
  • Fibre 8
  • Salt 1.45

Ingredients

  • ½ celeriac, about 250g, cubed
  • 250g potatoes, cubed
  • 3 tbsp dried breadcrumbs
  • juice ½ orange
  • 1 tbsp chopped dill
  • 2 tbsp wholegrain mustard
  • 2 x 175g skinless salmon fillets
  • 25g extra-light soft cheese

Method

  1. Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.

  2. 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.

  3. Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.

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