Pan-Fried Salmon over Celeriac Purée with Fennel Salad

Name: Pan-Fried Salmon over Celeriac Purée with Fennel Salad with lemon butter and green beans
Total time: 30 min
Yield: 2
Cuisine: Dutch
Ingredients: ½ piece Celeriac; 300 g Green beans; ½ piece Fennel; 1 piece Lemon; 10 g Fresh dill; 1 piece Garlic; 2 piece Salmon fillet; ½ piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; to taste Mustard; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with lemon butter and green beans

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This recipe provides 331 grams of vegetables per portion.

Tags:

Keto

•Lactose Free

•-30% carbs

•Pescatarian

•Calorie Smart

•High Protein

Allergens:

Selderij

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

¼ piece

Celeriac

(Contains: Selderij)

150 g

Green beans

¼ piece

Fennel

½ piece

Lemon

5 g

Fresh dill

(May be present: Selderij)

½ piece

Garlic

1 piece

Salmon fillet

(Contains: Vis)

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

to taste

Mustard

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2118 kJ

Calories506 kcal

Fat32.9 g

Saturated Fat8.4 g

Carbohydrate14.4 g

Sugar4.3 g

Dietary Fiber13.3 g

Protein29 g

Salt0.4 g

Potassium635 mg

Calcium144 mg

Iron1.9 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

•Large Bowl

•Tall-Sided Pan

•Potato Masher

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Peel and dice the celeriac into small cubes.
Boil the celeriac for 12 - 14 minutes. Drain when finished and leave covered to keep warm.
Cut the tips off of the green beans.

Heat a light drizzle of olive oil in a deep frying pan over high heat and fry the green beans for 3 - 4 minutes.
Deglaze with a splash of water, cover with the lid and fry for 3 - 4 minutes over medium-high heat.
Remove the lid and fry the green beans for 5 - 7 more minutes.
Cover again and keep the green beans warm over low heat until ready to serve.

Cut the fennel into quarters, discard the tough core, then cut the fennel into strips.
Wash the lemon thoroughly, then zest and cut it into 4 wedges.
Roughly chop the dill, setting some aside to use later as a garnish.

In a large bowl, mix the dill with half of the lemon zest and the juice of half a lemon wedge per person. Season with salt and pepper to taste.
Add the fennel and mix everything together.
Press or mince the garlic.

Mash the celeriac until smooth, then stir in, to taste, mustard, butter and salt and pepper. Keep warm over low heat until ready to serve.
Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the salmon on the skin for 3 - 5 minutes.
Lower the heat, add the garlic and fry the salmon for 1 - 2 minutes on the other side. Season with salt and pepper.
Add the rest of the lemon zest, as well as, per person, the juice of half a lemon wedge and a knob of butter. Let the butter melt.