Pan-Fried Salmon over Celeriac Mash
with green beans and lemon-garlic butterCalories
:
493 kcalProtein
:
29.1g proteinTotal
:
30 minutesDifficulty
:
Medium-30% carbs
Calorie Smart
Extra Veggies
High Protein
Allergens:
- Selderij
- Vis
This recipe provides 284g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
¼ piece
Celeriac
(Contains: Selderij)
150 g
Green beans
10 g
Capers
½ piece
Lemon
½ piece
Garlic
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Mustard
½ tablespoon
Olive oil
⅓ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2063 kJ
Calories493 kcal
Fat31.6 g
Saturated Fat7.3 g
Carbohydrate14.1 g
Sugar3.7 g
Dietary Fiber11.3 g
Protein29.1 g
Salt1.2 g
Potassium476.2 mg
Calcium110.9 mg
Iron1.3 mg
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
•Casserole with Lid
•Garlic Press
•Potato Masher
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan with a lid and crumble in the stock cube (see pantry for amount).
- Peel and dice the celeriac.
- Boil the celeriac for 12 – 14 minutes over medium-high heat, then drain. Leave the celeriac in the pot with the lid on to keep warm.
- Trim the ends off the green beans.
2
- Heat a light drizzle of olive oil in a deep frying pan with a lid over high heat, then fry the green beans for 3 – 4 minutes.
- Deglaze with a splash of water, then put the lid on and cook for 3 – 4 minutes over medium-high heat.
- Take the lid off the pan and fry for another 5 – 7 minutes. During the last minute, add the capers. Stir well and season with salt and pepper to taste. Keep warm over low heat until ready to serve, leaving the lid on.
3
- Thoroughly wash and zest the lemon and cut it into 4 wedges.
- Press or mince the garlic.
4
- Mash the celeriac, then stir in the mustard as well as salt and pepper to taste. Keep warm over low heat.
5
- Heat a light drizzle of olive oil in a frying pan over medium-high heat, then fry the salmon on the skin for 2 - 3 minutes.
- Lower the heat and add the garlic, then flip the salmon over and fry for 2 more minutes. Season with pepper.
- Add the lemon zest, along with the butter (see pantry for amount) and the juice of half a lemon wedge per person. Allow the butter to melt.
6
- Serve the celeriac mash on plates.
- Place the salmon filet on top, then pour the lemon-garlic butter over it.
- Serve the green beans to the side, and garnish with 1 lemon wedge each.
