Lock daurt salmon with an assortment of shaved apple, rainbow chard on a bed of potato and celery root puree served with whole grain mustard sauce. 

Ingredients: {broken down}

4 salmon fillet portions

Potato & Celery Root Puree

2 Lrg celery root {peeled and cut into 1-inch pieces}

1/2 pound new potatoes {peeled and cut into 1-inch pieces}

1 C half-and-half

4 Tbsp butter

Mustard Sauce

1 Tbsp Canola Oil

1/2 C Shallots {minced}

6 Tbsp Honey

1/4 C Whole-grain mustard

2 Tbsp Cider Vinegar

1/4 tsp white pepper

Coarse salt

Directions:

Potato/leek puree:

Place a steamer basket in a large pot. Fill water until it rises just below basket and bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes. Working in small batches, transfer celery root, potatoes, half-and-half, and butter to a food processor or blender. Continue to puree until smooth. Season to taste with salt & pepper.

Mustard Sauce:

Heat pol in a skillet over med-high heat. Add minced shallots and cook, stirring occasionally until softened, around 3 minutes. Add honey and remove from heat. Stir in mustard, vinegar and season with salt. 

Salmon:

Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.

Serve salmon on top of puree with mustard sauce on top or on the side. 

Enjoy!

Birdie