All I can say here is don’t judge a recipe by it’s cover.
Because what this recipe seemingly lacks in ingredients it quite commensurately makes up for in flavour and of course, ease of preparation.
Celeriac might be a bit hard to find – as hard as finding a Harris Farm – though that really is the hardest thing about it all. And at about 300 calories each for the celeriac and maybe another 200 for the salmon, it is a healthy dinner to boot.
This dish really surprised us. Very pleasantly so.
2 salmon fillets
700gm celeriac, peeled to remove all the skin and cubed
2 tsp wholegrain mustard
2 tsp lemon juice
100g baby spinach leaves
Pinch of sugar
Extra virgin olive oil
Salt and freshly cracked pepper
- Brush the salmon lightly with olive oil and season. Set aside ready to grill.
- Boil the celeriac until tender; about 12 to 15 minutes and drain, reserving 1 tbsp of the water.
- Whisk together the mustard and lemon juice, sugar, 1 tbsp olive oil and season.
- Heat the grill or a pan and cooked the salmon on both sides for a few minutes and cooked to your liking.
- Return the celeriac to the pan and mash; alternatively, use a food processor or a ricer. Heat the celeriac over a low heat, adding the spinach until it is wilted. Stir through 1 tbsp mustard mixture and reserved water and season.
- Spoon the mash onto two plates, place a salmon fillet on top and splash with the remaining mustard mixture.