Mustard Salmon With Pea Celeriac Mash Recipes

MUSTARD SALMON WITH PEA & CELERIAC MASH

Steps:

• Line a grill pan with foil and lightly brush with oil to stop the salmon sticking. Add the salmon and spread each fillet with 1 tsp mustard. Curl up the edges of the foil to catch any juices, then squeeze over a little lemon juice. Heat the grill to medium.
• Boil the celeriac and potato for 15 mins. Add the peas, then cook for a further 5 mins until the vegetables are tender. Meanwhile, grill the salmon for 12-15 mins.
• Drain the vegetables, reserving a cup of the cooking water, then mash roughly so that the peas start to break up. Add a little of the cooking water to loosen the mix, if you like. Season to taste, then divide between two warm plates and top with the salmon. Pour over any pan juices, then serve.

SALMON WITH MUSTARDY CELERIAC MASH

Steps:

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

SALMON WITH MUSTARDY CELERIAC MASH

Steps:

• 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.
• 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 to 15 minutes until tender.
• Preheat the grill to medium.
• Whisk the mustard, lemon juice, a pinch of sugar, salt and pepper and 1 TBS olive oil together.
• Set aside.
• Grill the salmon for 5 minutes on each side.
• Meanwhile, drain the celeriac, reserving 1 TBS cooking water.
• Return the celeriac to the pan and mash until fairly smooth.
• Add the spinach, stirring occasionally over a low heat until wilted.
• Stir in the reserved cooking water and 1 TBS of the mustard dressing.
• Season to taste with salt and pepper.
• Spoon the mash onto two warm plates.
• Top each with a salmon fillet and drizzle the remaining dressing over.