Recipe: Salmon with Mustard Celeriac Mash

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Celeriac, or celery root, is the ugly duckling of winter produce. It’s a misshapen, light brown blob covered in little roots. But beyond the odd exterior, celeriac boasts a tasty, subtle flavor — somewhere between parsley and celery — and a hearty texture. It’s low in calories, high in fiber, and rich in vitamin C (a powerful antioxidant). It also has high levels of vitamin K, phosphorus, potassium, vitamin B6, magnesium and manganese, which are important for blood health. It’s a main feature of this satisfying winter recipe.

If in doubt, here’s the visual break down of how to cut celeriac/celery root:


  • 2 salmon fillets, 4oz each
  • 2 medium or 1 large celeriac/celery root (peeled and cut into ¼ chucks)
  • 1 medium yellow onion (peeled and chopped)
  • 1 teaspoon minced garlic
  • ¼ filtered water
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons lemon juice
  • 1 bunch or bag of baby spinach leaves
  • Olive oil
  • Salt & pepper


  • Brush both sides of the salmon with olive oil. Season with salt and pepper. Set aside.
  • Heat large pan on medium heat, add 2 teaspoons olive oil. Add onions and cook for 3 minutes. Add minced garlic. Cook 1 minute. Add celeriac. Cook 8-12 minutes until the celeriac is brown on all sides.
  • Add water to onion, garlic, celeriac mix and turn heat to low. Cover pan for 10 minutes or until the celeriac is soft.
  • While celeriac is cooking, heat another large pan on medium heat, add 2 teaspoons olive oil. Add salmon. Cook on each side for 3-5 minutes. Remove salmon from pan and set aside.
  • Remove cover from pan with celeriac mix. If the mix is soft, remove from heat and mash ingredients together. If the celeriac is not soft, continue simmering for another 3-5 minutes. You can use a hand masher, or put mix into a food processor or blender. Mash/mix until smooth.
  • Add mash to bowl and mix in baby spinach. Baby spinach will begin to wilt.
  • Combine mustard, lemon juice, 1 tablespoon olive oil, and salt/pepper. Mix to make dressing.

Spoon mash on 2 plates and top with salmon. Drizzle dressing over the salmon. Serve!

Christina Sanini is the owner and pastry chef of Pavona Dolci, a 100% gluten free bakery offering European inspired desserts and bread as well as paleo desserts. Pavona Dolci specializes in wholesale & direct orders and promises original flavors and premium ingredients. You can find her super yummy cakes at several cafes in the Uptown neighborhood. Connect with Christina and Pavona Dolci here: & here:

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