Serves: 2

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.

Ingredients

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

Method

1. Brush the salmon lightly with olive oil and season. Set aside ready to grill.
2. Boil the celeriac until tender; about 12 to 15 minutes and drain, reserving 1 tbsp of the water.
3. Whisk together the mustard and lemon juice, sugar, 1 tbsp olive oil and season.
4. Heat the grill or a pan and cooked the salmon on both sides for a few minutes and cooked to your liking.
5. 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.
6. Spoon the mash onto two plates, place a salmon fillet on top and splash with the remaining mustard mixture.