WILD ALASKAN SALMON WITH CAULIFLOWER AND CELERIAC MASH

ingredients

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 | Herb salsa - 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

Step 2

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 (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.