Mustard Salmon With Pea Celeriac Mash Recipes

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 12-15 minutes until tender. Preheat the grill to medium. Whisk together the mustard, lemon juice, a pinch of sugar, salt, pepper and 1 tbsp olive oil.
• Grill the salmon for five minutes on each side. Meanwhile, drain the celeriac, reserving 1 tbsp cooking water. Return the celeriac to the pan. Mash until fairly smooth. Add the spinach, stirring occasionally over a low heat, until wilted. Stir in 1 tbsp mustard dressing and the reserved cooking water. Season.
• Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.

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.

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.

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.

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.