MUSTARD SALMON WITH PEA & CELERIAC MASH
Try livening up a plain salmon fillet with a mustard coating and adding celeriac to your usual mashed potatoes
Provided by Mary Cadogan
Categories Dinner
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 379 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.63 milligram of sodium
SALMON WITH MUSTARDY CELERIAC MASH
If beauty is skin deep, then celeriac is a case in point - and it's delicious when served as a creamy mash
Provided by Mary Cadogan
Categories Dinner
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 236 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 0.98 milligram of sodium
MUSTARD-CRUSTED SALMON
OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 347 calories, Fat 24g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.
SALMON WITH MUSTARDY CELERIAC MASH
Make and share this Salmon with Mustardy Celeriac Mash recipe from Food.com.
Provided by MarieRynr
Categories Broil/Grill
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 353, Fat 11.9, SaturatedFat 1.9, Cholesterol 58.3, Sodium 474.6, Carbohydrate 35.1, Fiber 7.7, Sugar 6, Protein 29.3
MUSTARD-CRUSTED SALMON WITH CELERIAC MASH
Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 541 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.45 milligram of sodium
MUSTARD-CRUSTED SALMON
Simply delicious! A very simple and yummy salmon recipe. Great with white rice on the side (maybe lemon rice? I haven't tried that yet though). If you don't have herbes de Provence just mix together thyme, rosemary, and marjoram.
Provided by bananabreadeater
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
- Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
Nutrition Facts : Calories 218, Fat 9, SaturatedFat 1.5, Cholesterol 69.7, Sodium 290.6, Carbohydrate 0.9, Fiber 0.5, Sugar 0.1, Protein 31.8
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