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
  • Easy

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


  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.

  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.

  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.

  4. Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.

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