Grilled Salmon with Celeriac Spinach Mash
Feb 04, 2025We are so spoiled in Ireland to have such good-quality salmon available. It’s delicious but it’s also a brilliant protein source.
Serves: 2
Time: 25mins
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
- a pinch of pepper
- a pinch of salt
- a 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 5 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 5 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 over the remaining mustard dressing and serve.
