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Wild Alaskan salmon with cauliflower & celeriac mash
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½ tbsp unsalted butter
1 echalion shallot, finely diced
½ small cauliflower (about 300g), in small florets
200g celeriac, peeled and diced
100ml semi-skimmed milk
½ lemon, zest and juice
½ tbsp olive oil
2 Waitrose 1 Wild Alaskan Sockeye Salmon Fillets
Handful each flat-leaf parsley, basil and mint leaves
1 tbsp olive oil
1 small garlic clove, crushed
½ tsp dijon mustard
½ tbsp red wine vinegar
½ tsp capers
1. Heat the butter in a saucepan over a medium heat. Add the shallot, caulifl ower, celeriac and a pinch of salt, cover with a tight-fi tting lid and cook for 15 minutes. Add the milk and simmer gently, uncovered, for 10 minutes until the veg are tender (don’t worry if the milk looks split). 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.
2. Wipe out the food processor and add all the salsa ingredients to the small bowl. Pulse, season and set aside.
3. Preheat the grill to high (220˚C). 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 for another 2 minutes. Pile the mash, salmon and salsa onto plates and sprinkle over the remaining zest.
If you don’t have time to make the salsa, spoon over some Waitrose 1 Pesto Genovese.
This recipe appeared within the February 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in February 2018.