Salmon with Roasted Celeriac & Blueberry Sauce

Sounds like a bizarre combination but trust us, this salmon dish is so very, very good!

Tip: If you can't get a hold of celeriac, parsnips or potatoes would also work.

Prep time: 10 mins
Cook time: 30 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of celeriac, peeled & cubed

1/2 teaspoon of extra virgin olive oil

1 pinch each of salt & pepper

1/2 small french shallot, finely sliced

1/3 cup of white wine

2 teaspoons of white wine vinegar

1 sprig of fresh thyme

1/2 small cinnamon stick or a pinch of ground cinnamon

1 pinch of sea salt

1/3 cup of fresh blueberries (50g)

1 tablespoon of butter

2 teaspoons of pure honey

100 grams of fresh salmon fillet, skin off

Method

Pre-heat oven to 200°C

Place celeriac on a lined baking tray and drizzle with oil, toss to coat, season with salt & pepper and place in the oven.

In a small saucepan over low heat simmer shallots, wine, vinegar, thyme, cinnamon & salt until most of the liquid has evaporated, approx. 15-20 mins. Remove the cinnamon stick and thyme sprig and add blueberries, butter and honey, cooking until berries have softened and sauce turns bright pink, approx. 3-4 mins

Remove the celeriac from the oven and top with salmon. Spoon blueberry sauce over salmon and return tray to oven. Bake 8 mins or until done to your liking. Serve with fresh steamed greens.

Calories: 531
Protein: 23.4
Carbs: 19.8
Fibre: 6.5
Fat: 32.2

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