Salmon Fillet with Fresh Endive Salad
with celeriac mash and garlic butter sauce
This recipe contains 268 grams of vegetables per portion.
Tags:
Low Carb
•Keto
•Pescatarian
Allergens:
Celery
•Fish
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
0.3 piece
Celeriac
(Contains Celery)
½ piece
Endive
20 g
Arugula & lamb's lettuce
1 piece
Salmon fillet
(Contains Fish)
1 piece
Garlic
25 g
Cream cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
White wine vinegar
1 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2728 kJ
Calories652 kcal
Fat50.3 g
Saturated Fat15.4 g
Carbohydrate13.7 g
Sugar3.8 g
Dietary Fiber7.1 g
Protein28.9 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Salad Bowl
•Tall-Sided Pan
•Aluminum Foil
•High-Sided Bowl
•Stick Blender
Cooking Steps
1
- Bring plenty of water to a boil in a pot with a lid.
- Peel the celeriac and chop it into small pieces, then boil it for 12 – 15 minutes with the lid on.
- Drain when finished and leave the lid on to keep warm.
2
- Cut the endive in half lengthways, removing the bottom part.
- Discard the core, then cut the endive into thin strips.
- Make a dressing in a salad bowl by combining the mayonnaise with the white wine vinegar. Season with salt and pepper to taste.
- Mix the arugula, lamb's lettuce and endive with the dressing.
3
- Heat a quarter of the butter in a frying pan over medium-high heat.
- Fry the salmon on the skin for 3 – 4 minutes, or until the skin is crispy.
- Season with salt and pepper to taste.
- Turn the salmon over and fry it for 2 – 3 minutes on the other side (see Tip).
Tip: if you like your salmon to be very well done, go ahead and fry it for another 2 – 3 minutes on each side.
4
- Press or mince the garlic.
- Take the salmon out of the pan and keep warm in aluminium foil.
- Add the garlic, butter and cream cheese to the pan (see Tip). Season with salt and pepper.
Tip: add a tbsp of water to loosen up the cream cheese.
5
- Put the celeriac in a tall container or bowl and add the mustard.
- Add some salt and pepper to taste.
- Use an immersion blender to blend until smooth.
6
- Serve the celeriac purée on plates.
- Place the salmon on top and pour the creamy garlic sauce over it.
- Serve the endive salad to the side.