Baked Salmon with Wholegrain Mustard & Celeriac Puree, Seared Greens & Dill
  • Prep time: 25 minutes
  • Calories: 450
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones and we love to put it on the menu as soon as the local season starts. Served as a base for a simple baked salmon and some seared, buttered greens it's the midweek meal you've been waiting for.
  • 1 of Celeriac
  • 2 of Salmon Fillets (Skinless)
  • 2 Tbsp of Butter (pantry)
  • 1 Tbsp of Whole Grain Mustard
  • 1 Bunch of Broccolini
  • 1 Small Bunch of Dill
  • 13 Bunch of Silverbeet
  • 80 g of Sugar Snap Peas
  • 2 Tbsp of Milk (pantry)

Prepare Ingredients:

Preheat oven to 200°C. Peel celeriac and cut into 2cm chunks. Trim broccolini and cut in half. De-string sugar snaps. De-stem silverbeet and roughly chop. Pick dill (discarding stems) and roughly chop.

Cook Celeriac:

Place celeriac in a pot and cover with water and add a large pinch of salt. Bring to the boil and cook for 10 minutes, until tender. Drain well and set aside to keep warm.

Meanwhile, pat dry salmon with paper towel. Place the salmon on a lined baking tray. Spread wholegrain mustard on one side of the salmon and drizzle with a little olive oil. Add a sprinkle of the dill, salt and pepper. Transfer to the oven and cook for about 8-10 minutes or until salmon is cooked to your liking. Set aside for 5 minutes to rest.

Mash Celeriac & Cook Greens:

Add 12 the butter and milk to pot of cooked celeriac and blitz using a stick blender until smooth. Check seasoning and adjust as necessary. Melt remaining butter in a pan over medium-high heat. Add broccolini, silverbeet and sugar snaps and cook, shaking the pan to move the veg around, 3-4 minutes, until silverbeet has wilted. Season with salt and pepper.

You Plate It:

Divide celeriac mash between plates and top with salmon. Serve greens on the side and garnish with any remaining dill. Enjoy!