Salmon with celeriac mash

• salmon fillets↗2

  about 100g/4oz each

• celeriac↗700g g

  peeled to remove all the knobbly skin and cut into chunks like potato

• wholegrain mustard↗2 tsp tsp
• lemon juice↗2 tsp tsp
• baby spinach↗100g g

  leaves

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.