Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper
Ingredients
- ½ celeriac, about 250g, cubed
- 250g potatoes, cubed
- 3 tbsp dried breadcrumbs
- juice ½ orange
- 1 tbsp chopped dill
- 2 tbsp wholegrain mustard
- x skinless salmon fillets
- 25g extra-light soft cheese
Method
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Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
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Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
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Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.