Roast salmon with celeriac & apple remoulade
11
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This remoulade makes a great alternative to coleslaw, and goes brilliantly with the mustard and tarragon flavoured salmon, and peppery watercress salad.
Ingredients
Salmon, raw
500 g
Wholegrain Mustard
4 teaspoon(s), level
Tarragon, fresh
3 teaspoon(s)
Watercress
85 g
Sugar Snap Peas
160 g
Extra virgin olive oil
1 tablespoon(s)
Lemon
1 medium
0% fat natural Greek yogurt
200 g
Reduced Fat Mayonnaise
50 g
Wholegrain Mustard
1 tablespoon(s), level
Honey
0.5 teaspoon(s), level
Lemon Juice, Fresh
2 tablespoon(s)
Tarragon, fresh
10 g
Celeriac, raw
350 g
Apple
1 medium
Instructions
1
First, make the remoulade. In a medium bowl, mix together the yogurt, mayonnaise, mustard, honey, lemon juice and tarragon. Season to taste.
2
Using a mandoline, cut the celeriac into thin strands – if you don’t have a mandoline, grate it coarsely. Quarter and core the apple, then slice it very finely. Add the celeriac and apple to the yogurt dressing and toss to combine. Cover and set aside in the fridge.
3
Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the salmon fillets in a roasting tin lined with baking paper. Brush each one with a teaspoon of mustard and scatter over the tarragon. Season to taste. Bake for 10 minutes until cooked through.
4
In a large serving bowl, toss together the watercress and sugar snaps. Drizzle over the olive oil and season to taste.
5
Serve the salmon with the salad and remoulade, with the lemon wedges on the side.
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