Salmon with mustardy celeriac mash
If beauty is skin deep, then celeriac is a case in point – and it’s delicious when served as a creamy mash
- Ready 25-30 minutes
- Serves 2
Nutrition per serving
- kcal 236
- fat 13g
- saturates 2g
- carbs 6g
- sugars 0g
- fibre 9g
- protein 25g
- salt 0.98g
- 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
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.