Grilled salmon with celeriac spinach mash
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Ingredients
1 celeriac, peeled and cubed
100g baby spinach
2 x 100g salmon fillets, skinned and pinboned
2 tsp wholegrain mustard
1 tbsp olive oil
juice of ½ lemon
pinch of pepper
pinch of salt
pinch of sugar
Method
Preheat the grill to medium and line a baking tin with foil.
Boil the celeriac in salted water for 15 minutes or until tender. Drain, then mash well in the saucepan. Once the mash is smooth, return the pan to a low heat. Stir in the spinach and cook, uncovered, for five minutes or until the spinach has wilted.
Meanwhile, place the salmon fillets on the prepared tin. Mix the mustard, olive oil, lemon juice, pepper, salt, and sugar in a small bowl.
Lightly coat the salmon fillets with the mustard dressing, keeping some aside for later. Cook the salmon fillets under the grill for five minutes on each side, until golden and cooked through.
A few minutes before serving, add one tablespoon of the mustard dressing to the celeriac and spinach mash. Stir well and season to taste.
Divide the mash between warmed serving plates and arrange the salmon fillets on top. Drizzle the remaining mustard dressing over it and serve.
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