The Kitchen McCabe

Eat Beautifully.

  • Home
  • About
    • Contact
  • RECIPES
  • PRESETS
  • Work with Me
    • Press

Herb Roasted Salmon & Celeriac Yukon Mash

January 12, 2016 by Kayley 1 Comment

Herb Roasted Salmon & Celeric Yukon Mash

One of my, well, not goals for the new year…more of an area to pay more attention to, if you will, is to cook from cookbooks more often. Most nights I just throw together whatever comes to mind and over time it gets me into ruts. We end up having the same types of foods more frequently than I would like and I find that my growth as a recipe developer stagnates somewhat. You can’t develop new ideas if you aren’t getting inspiration in some way, right?

So, I’ve purchased a fresh new slew of cookbooks and have been pouring over them for the last week. One of my favorites is the Sprouted Kitchen’s BOWL + SPOON.

It’s chock-full of whole food, plant based recipes that can be dished up in, you guessed it! A bowl.

My favorite thing that I’ve made from the book so far is this salmon with a celeriac/potato mash. The salmon is coated in herbs, shallots, and lemon juice and then roasted in the oven with a little white wine in the bottom of the pan to keep it moist. It’s amazing. My favorite part is this mash, though. Well, I should call it a puree since I processed it until silky smooth. This puree is incredible. We gave a little to my 10 month old (when did that happen) and he liked it so much that he screamed hysterically when he didn’t have any in his little foodie baby mouth. Actually, it was a little scary. I mean, have you ever had to hide a puree from your infant just so you could get a bite in edgewise? It’s all a little backwards, isn’t it.

But what I’m saying is that the celery root puree is one of the best things I’ve tasted. Top it with the salmon and you have one winner of a dish.

Herb Roasted Salmon & Celeric Yukon Mash

My version of this dish is slightly different than the recipe found in the book, simply based on what I had on hand and personal preference.

A few notes:

*Celeriac is also called ‘Celery Root’. Cut off the green tops before using. You can peel it with a potato peeler, but a knife will also work.

*Herbs de Provence is a French dried herb blend. If you can not find it, you can blend together herbs such as dried marjoram, rosemary, thyme, and oregano. You can even add a little bit of dried lavender, if you so desire.

*Don’t throw out the liquid left in the bottom of the pan after cooking the salmon. A mixture of white wine, olive oil, and flavors from the fish and seasoning, it is full of flavor and is excellent drizzled on top of the fish and around the base of the puree, as an added garnish.

Love Salmon? Me too. Here are a few more recipes you may like:

Balsamic Black Pepper Cherry Glazed Salmon

Sweet & Spicy Baked Salmon Tacos with Mango Salsa & Avocado Lime Crema

Herb Crusted Salmon

Herb Roasted Salmon & Celeric Yukon Mash
 
Print
Serves: 6-8 servings
Ingredients
  • FOR THE SALMON:
  • 8 Salmon Fillets (each about 4 ounces)
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 tablespoons Shallots, minced
  • 1 tablespoon Herbs de Provence
  • 1 small Lemon, Juiced
  • Salt and Pepper, to taste
  • ½ cup Dry White Wine
  • 3 tablespoons Flat-leaf Parsley, finely chopped
  • FOR THE MASH:
  • 2 Medium Celeriac (Celery Root), peeled, cut into 1 inch cubes
  • 3 large Yukon Gold Potatoes, peeled, cut into 1 inch cubes
  • 1 large sweet Apple, peeled, cut into 1 inch cubes
  • 1 small Onion, peeled, coarsely chopped
  • 1 tablespoon Coconut Palm Sugar
  • 3 tablespoons Butter
  • ⅓-1/2 cup Heavy Cream
  • 2½ teaspoons Whole Grain Mustard
  • Sea Salt and Pepper, to taste
Instructions
  1. FOR THE MASH:
  2. Place the potatoes, celery root, apple, and onion in a pot and cover them with 1 inch of water. Bring to a boil then turn the heat down to a simmer and cook for 20-25 minutes, or until the potatoes are tender. Drain.
  3. Place the potatoes in a food processor and add in the coconut palm sugar, butter, cream, and mustard. Process until smooth and creamy. *note that the mixture may be slightly runny - it will thicken up slightly as it sits.
  4. Add salt and pepper to taste and serve with the salmon.
  5. FOR THE SALMON.
  6. Preheat the oven to 350 degrees.
  7. Coat the bottom of a 9x13" pan in olive oil. Place the salmon fillets in the pan (do not place them so close together that they are touching).
  8. In a small bowl, stir together the olive oil, shallots, herbs de provence, and lemon juice.
  9. Season the salmon well with salt and pepper.
  10. Coat the top of the fillets with the shallot mixture, covering all surfaces of the fish.
  11. Pour the white wine into the bottom of the pan.
  12. Bake on the middle rack of the oven for 20-25 minutes, or until salmon is just cooked through in the middle.
  13. Remove from the oven and sprinkle the chopped parsley over the tops of the fillets.
  14. Serve the salmon over the top of the celeriac/potato mash. Drizzle a little bit of the white wine cooking liquid over the top of the salmon, if you like.
3.2.2925

Recipe slightly adapted from The Sprouted Kitchen book, ‘Bowl + Spoon’

You Might Also Like:

  • Rosemary Crusted Pork Tenderloin with Apple,Fennel,and Shallot
  • Salmon Corn Chowder with Lemon & Thyme
  • Green Herb Rice Pilaf with Portabella Mushrooms

Filed Under: Entrees, Fish, Side Dishes Tagged With: fish, herb, mash, potato, roasted, root vegetable, salmon

« Creamy Tortilla Soup
Dark Chocolate Espresso Cake Brownies {vegan friendly, refined sugar-free, dairy-free} »

Comments

  1. Tori says

    January 13, 2016 at 9:24 AM

    Omg, yes! This is so my kind of meal and it’s totally gorgeous!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • Toffee Vanilla Pound Cake + Pumpkin Seed Brittle
  • Flourless Chocolate Mousse Torte
  • Caramelized Banana Upside Down Cake
  • Double Carrot Bundt Cake + Pistachio Chevre Glaze

SEARCH THE KITCHEN MCCABE

Recent Pins

Recent Instagrams

Instagram did not return a 200.

Follow on Instagram

Privacy Policy

Copyright © 2022 · Designed by Snixy Kitchen · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress