Pan-fried salmon with celeriac mash & orange sauce

1. Cook the celeriac and potato in boiling water for about 10-15 minutes, until tender. Using an orange zester, pare thin strips of zest from one orange and squeeze out the juice. Quarter the other orange.

2. Heat half the butter in a frying pan and fry the salmon, skin-side down for 5 minutes, then turn over. Add the quartered orange to the pan and cook for a further 5 minutes, turning the quarters once. Transfer the salmon and orange to a plate with a fish slice and keep warm.

3. Add the salad onions, ginger and five spice to the frying pan. Cook for 1 minute, then stir in the stock and bubble this sauce for a few minutes to thicken slightly. Drain the celeriac and potato, return them to their pan and mash with enough of the orange juice to make a smooth purée. Season.

4. Transfer the mash, salmon and orange quarters to warm plates. Whisk the remaining butter into the sauce and spoon over the fish. Serve scattered with the pared zest.

Cook’s tip For an even easier version of the salmon recipe, use frozen celeriac instead.