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Spiced salmon with celeriac salad
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2 tsp ground cumin
1 tsp chilli powder
1 tsp dried oregano
2 x 240g packs Waitrose 2 Lightly Smoked Scottish Salmon Fillets
Olive oil spray
250g FAGE Total 0% Greek Recipe Yoghurt
1 tbsp Dijon mustard
2 tbsp chopped fresh dill
1 celeriac, about 600g
100g bag watercress
1. Preheat the oven to 220ºC, gas mark 7. Line a baking sheet with foil. Rub the spices and oregano into the salmon and place on the baking tray. Spritz lightly with oil and roast for 15-20 minutes until browned and cooked through.
2. Meanwhile, in a large bowl, mix together the yoghurt, mustard, dill and juice of ½ the lemon. Peel and shred or coarsely grate the celeriac, adding it to the dressing and turning to coat it as you go.
3. Cut the remaining lemon half into 4 small wedges. Divide the salmon, celeriac salad and watercress between 4 plates and top each with a lemon wedge.
Cook’s tipCeleriac browns quickly so toss it with the dressing as you go along to prevent discolouration.
Typical values per serving:
1 of your 5 a day / high in omega 3 (1.2g omega 3 per serving)
This recipe was first published in December 2017.