Best Mustard Salmon With Pea Celeriac Mash Recipes

Wild Salmon with English Peas and Mustard Beurre Blanc image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
Coarse salt and freshly ground pepper
1 side wild sockeye salmon (1 1/4 pounds)
1 tablespoon extra-virgin olive oil
1 shallot, minced
3/4 cup dry white wine, such as Sauvignon Blanc
1/4 cup champagne vinegar
1 tablespoon whole-grain mustard
1 stick cold unsalted butter, cut into tablespoons
2 tablespoons finely sliced chives, for serving
Flowering pea shoots, for serving (optional)

Steps:

Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes.
Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.

Mustard-Glazed Salmon image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
Chopped fresh dill (optional)

Steps:

Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

Salmon with Mustardy Celeriac Mash image

Provided by MarieRynr

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 (4 ounce) salmon fillets, about
25 ounces celeriac, peeled to remove all the knobbly skin and cut into chunks like potato
2 teaspoons coarse grain mustard
2 teaspoons lemon juice
4 ounces baby spinach leaves
1 tablespoon olive oil

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.