Salmon with Puréed Celeriac, Mustard

Published by MarieRynr in



  • 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


  1. Brush the salmon lightly with olive oil, and season with salt and pepper.
  2. Line a grill pan with foil and lay the salmon on top.
  3. Place the celeriac in a pan with cold water to cover.
  4. Salt and bring to the boil.
  5. Lower the heat, cover and simmer for 12 to 15 minutes until tender.
  6. Preheat the grill to medium.
  7. Whisk the mustard, lemon juice, a pinch of sugar, salt and pepper and 1 TBS olive oil together.
  8. Set aside.
  9. Grill the salmon for 5 minutes on each side.
  10. Meanwhile, drain the celeriac, reserving 1 TBS cooking water.
  11. Return the celeriac to the pan and mash until fairly smooth.
  12. Add the spinach, stirring occasionally over a low heat until wilted.
  13. Stir in the reserved cooking water and 1 TBS of the mustard dressing.
  14. Season to taste with salt and pepper.
  15. Spoon the mash onto two warm plates.
  16. Top each with a salmon fillet and drizzle the remaining dressing over.