The original one calls for celeriac but I substituted it with celery and the result was really satisfactory! A simple way to liven up usual, plain mashed potatoes.
The salmon, then, covered with mustard, tasted fancy and delicious.
A surprisingly easy and quick recipe to prepare with just a few ingredients!
Ingredients (for 2 servings)
2 salmon fillets
2 tablespoons of wholegrain mustard
juice of 1 lemon
2 celery stalks
1 big potato (or 2 medium)
140 gr frozen peas
salt
olive oil
25 gr butter (optional)
Preparation
1. Prepare the vegetables: peel, wash and dice the potato(es); wash the celery stalks and cut into pieces.
2. Put the cubed vegetables in a pot and cover with water. Boil for 15 minutes, add the peas and cook for other 5 minutes or until the vegetables are tender.
3. Meanwhile, prepare the salmon. Line a grill pan with parchment paper and lightly brush with oil to prevent the salmon from sticking. Add the salmon and spread each fillet with mustard. Curl up the edges of the parchment paper to catch any juices and pour in the lemon juice. Grill the salmon for about 12/15 minutes on a medium heat.
4. Drain the vegetables (reserving a cu of the cooking water) and mash roughly with a fork. Season with salt and, if the mixture is too thick, add a few spoons of water to loosen it. If you like, add also the butter.
5. Divide the pea&celery mash between two warm plates and top with the salmon and any pan juices.
6. Buon appetito!
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