Kiddipedia
Prep Time: 20 minutes, Cook Time: 30 minutes, Total Time: 50 minutes, Servings: 2 people
Ingredients:
Salmon
- 2-3 ounce salmon filets
- 1 teaspoon honey
- 1 teaspoon Dijon
- 1/2 cup pistachios
- 1/4 teaspoon olive oil
- sea salt and black pepper to taste
- 1 cup of Cranberry Orange Preserves
Celeriac Mash
- 1 large celeriac (celery root)
- 1/2 tablespoon butter
- 1/4 cup milk (or almond milk or choice)
- sea salt and black pepper to taste
Directions:
Salmon
- Preheat oven to 425 F.
- Add 1/4 cup of pistachios to a blender, and blend until ground into a fine flour. A coarser grind will result in a less crunchy topping and a finer grind will bake up crisper.
- Mix pistachio flour with sea salt and pepper, to taste, and then mix in ½ teaspoon olive oil.
- In a small dish, mix the honey and Dijon.
- In a baking dish, brush the honey-Dijon mixture on the salmon. Dip the top of each salmon fillet in the pistachio mixture and coat well.
- Bake for 20-25 minutes, until salmon, is cooked through.
- Increase oven temperature to low broil, and place salmon near the broiler. Continue to cook for another 3-5 minutes, or until fish flakes easily with a fork, watching carefully to keep nuts from burning.
- Heat the Cranberry Orange Preserves and stir in 1/4 cup of pistachios to the sauce.
- Spoon over the salmon
Celeriac Mash
- Peel and chop the celeriac into large chunks.
- Add the celeriac to a pot with boiling water, and boil for 12-15 minutes, until the chunks are soft all the way through. It will not fall apart as easily as potatoes.
- Drain, and add the cooked celeriac to a food processor bowl. Add butter, milk, salt, and pepper. Process for 3-4 minutes. It will take longer for the celeriac to form a mash than potatoes, but will eventually smooth out. Celeriac doesn’t get as smooth as potatoes, but will be thick and creamy.
The original recipe can be seen here.
