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
WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and-if you have them-a few flowering pea shoots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 11
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.
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