Best Salmon With Mustardy Celeriac Mash Recipes

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.

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.

HERB ROASTED SALMON & CELERIC YUKON MASH

Steps:

• FOR THE MASH:
• Place the potatoes, celery root, apple, and onion in a pot and cover them with 1 inch of water. Bring to a boil then turn the heat down to a simmer and cook for 20-25 minutes, or until the potatoes are tender. Drain.
• Place the potatoes in a food processor and add in the coconut palm sugar, butter, cream, and mustard. Process until smooth and creamy. *note that the mixture may be slightly runny - it will thicken up slightly as it sits.
• Add salt and pepper to taste and serve with the salmon.
• FOR THE SALMON.
• Preheat the oven to 350 degrees.
• Coat the bottom of a 9x13" pan in olive oil. Place the salmon fillets in the pan (do not place them so close together that they are touching).
• In a small bowl, stir together the olive oil, shallots, herbs de provence, and lemon juice.
• Season the salmon well with salt and pepper.
• Coat the top of the fillets with the shallot mixture, covering all surfaces of the fish.
• Pour the white wine into the bottom of the pan.
• Bake on the middle rack of the oven for 20-25 minutes, or until salmon is just cooked through in the middle.
• Remove from the oven and sprinkle the chopped parsley over the tops of the fillets.
• Serve the salmon over the top of the celeriac/potato mash. Drizzle a little bit of the white wine cooking liquid over the top of the salmon, if you like.

MUSTARD-CRUSTED SALMON WITH CELERIAC MASH

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
• Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
• Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.

MUSTARD ROASTED SALMON

Steps:

• Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
• In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

SWEET MUSTARD SALMON WITH GARLICKY VEG

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
• Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.