Description
A delicious and healthy meal featuring tender grilled salmon fillets served atop a creamy, mustard-flavored celeriac mash with wilted baby spinach. This dish combines simple ingredients and straightforward cooking techniques to create a nutritious and flavorful dinner perfect for any occasion.
Ingredients
Scale
Salmon
- 2 salmon fillets, about 100g/4oz each
- 1 tbsp olive oil (for brushing)
- Salt and pepper, to taste
Celeriac Mash
- 700g celeriac, peeled and cut into chunks
- Salt, as needed for boiling water
- 2 tsp wholegrain mustard
- 2 tsp lemon juice
- 1 pinch sugar
- 1 tbsp olive oil
- 1 tbsp reserved cooking water from celeriac
- Salt and pepper, to taste
Greens
- 100g baby spinach leaves
Instructions
- Prepare Salmon: Lightly brush the salmon fillets with olive oil and season both sides with salt and pepper. Line a grill pan with foil and place the salmon fillets on top, setting aside until ready to cook.
- Cook Celeriac: Place the peeled and chopped celeriac in a pan, covering with cold water. Add a pinch of salt and bring to a boil. Once boiling, reduce heat, cover the pan, and simmer for 12-15 minutes until the celeriac is tender.
- Make Mustard Dressing: In a small bowl, whisk together the wholegrain mustard, lemon juice, a pinch of sugar, salt, pepper, and 1 tablespoon of olive oil. Set aside.
- Grill Salmon: Preheat the grill to medium heat. Grill the salmon fillets for 5 minutes on each side until cooked through and slightly charred.
- Mash Celeriac and Wilt Spinach: Drain the cooked celeriac, reserving 1 tablespoon of the cooking water. Return the celeriac to the pan and mash until fairly smooth. Add the baby spinach leaves and stir over low heat until wilted. Stir in 1 tablespoon of the mustard dressing and the reserved cooking water to loosen the mash. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the mustardy celeriac mash onto warm plates and top each with a grilled salmon fillet. Drizzle with the remaining mustard dressing before serving.
Notes
- Ensure the celeriac is peeled thoroughly to remove all knobbly skin for a smooth mash.
- Use fresh wholegrain mustard for the best texture and flavor.
- Adjust seasoning of the mustard dressing to your taste preferences.
- You can substitute baby spinach with kale or Swiss chard if preferred.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: European
Keywords: salmon recipe, celeriac mash, grilled salmon, healthy dinner, mustard sauce, baby spinach, low fat meal, easy main course
