An easy weeknight meal, packed with flavour and all the nutrients. This gluten-free salmon dish with cauliflower and celeriac mash will be a hit with the whole family!
Wild Alaskan salmon with cauliflower & celeriac mash
By Waitrose (www.waitrose.com)
Serves 2 | Prep 10 mins | Cook30 mins| Calories 488 (per serving)
Ingredients
- ½ tbsp unsalted butter
- 1 shallot, peeled, finely diced
- ½ a small cauliflower in small florets
- 200g (7oz) celeriac, peeled and diced
- 100ml (3½fl oz) semi-skimmed milk
- grated zest and juice of ½ a lemon
- ½ tbsp olive oil
- 2 Waitrose 1 Wild Alaskan Sockeye Salmon Fillets
- for the Herb salsa
- a handful of parsley, basil and mint
- 1 tbsp olive oil
- 1 garlic clove, peeled, crushed
- ½ tsp Dijon mustard
- ½ tbsp red wine vinegar
- ½ tsp capers
Method
- Heat the butter in a pan. Add the shallot, cauliflower, celeriac and a pinch of salt. Cover and cook for 15 minutes. Add the milk and simmer, uncovered, for 10 minutes until the veg are tender. Whizz in a food processor until chunky. Season with salt, pepper and the lemon juice, then tip back into the pan, cover and set aside.
- Wipe out the food processor and add all the salsa ingredients to the small bowl. Pulse, season and set aside.
- Preheat the grill to high. Brush the oil over the salmon, season and sprinkle with most of the lemon zest. Place, skin-side up, on a parchment-lined baking tray. Grill for 3 minutes, then turn flesh-side up and grill fo 2 minutes. Pile the mash, salmon and salsa onto plates and sprinkle over the remaining zest.