Salmon with mustardy celeriac mash

Name: Salmon with mustardy celeriac mash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 fillets salmon fillets, about 100g 4oz each; 700 grams celeriac, peeled to remove all the knobbly skin and cut into chunks like potato; 2 teaspoons wholegrain mustard; 2 teaspoons lemon juice; 100 grams baby spinach leaves

Salmon with mustardy celeriac mash might be a good recipe to expand your main course repertoire. This recipe serves 2. One portion of this dish contains roughly 41g of protein, 12g of fat, and a total of 404 calories. This recipe covers 50% of your daily requirements of vitamins and minerals. If you have salmon, baby spinach leaves, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Equipment you will use

Grill Pan

Aluminum Foil

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.

Ingredients you will need

Celeriac

Water

Salt

Equipment you will use

Grill

Frying Pan

Whisk together the mustard, lemon juice, a pinch of sugar, salt, pepper and 1 tbsp olive oil.

Ingredients you will need

Lemon Juice

Olive Oil

Mustard

Pepper

Sugar

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Celeriac

Salmon

Water

Equipment you will use

Grill

Frying Pan

Add the spinach, stirring occasionally over a low heat, until wilted. Stir in 1 tbsp mustard dressing and the reserved cooking water. Season.

Ingredients you will need

Mustard

Spinach

Water

Spoon the mash on to two warm plates and top each with a fillet.

Drizzle over the leftover dressing.

Equipment

Ingredients

Servings:

2fillets

salmon fillets, about 100g 4oz each 700grams

celeriac, peeled to remove all the knobbly skin and cut into chunks like potato 2teaspoons

wholegrain mustard 2teaspoons

lemon juice 100grams

baby spinach leaves

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.