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4.5 from 2 votes

Pistachio Salmon with Cranberry Sauce and Celriac Mash

A baked salmon dish, with a slightly crunchy pistachio crust, served with cranberry sauce and mashed celriac. A festive, healthy dinner to get you in the mood for the holidays!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 417kcal

Ingredients

Salmon

  • 2-3 ounce salmon filets
  • 1 teaspoon honey
  • 1 teaspoon dijon
  • 1/4 cup pistachios
  • 1/4 teaspoon olive oil
  • sea salt and black pepper to taste

Cranberry Sauce

  • 1/2 cup cranberries
  • 1/2 cup water
  • 3 tablespoons honey (this will make a tart sauce - more if you like it sweeter)

Celriac Mash

  • 1 large celriac (celery root)
  • 1/2 tablespoon butter
  • 1/4 cup plain unsweetened almond milk (or milk or choice)
  • sea salt and black pepper to taste

Instructions

Salmon

  • Preheat oven to 425 degrees f.
  • Add pistachios to a blender, and blend until ground into a fine flour. The photos are taken with a coarser grind, which will result in a less crunchy topping. 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, watching carefully to keep nuts from burning.

Cranberry Sauce

  • Add fresh or frozen cranberries, water, and honey to a sauce pan. Bring to a boil over medium high heat, and boil for 3-4 minutes, until cranberries have popped. Remove from heat and allow to cool.

Celriac Mash

  • Peel and chop the celriac into large chunks.
  • Add the celriac 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 celriac to a food processor bowl. Add butter, milk, and salt and pepper. Process for 3-4 minutes. It will take longer for the celriac to form a mash than potatoes, but will eventually smooth out. Celriac doesn't get as smooth as potatoes, but will be thick and creamy.

Nutrition

Calories: 417kcal | Carbohydrates: 66g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 437mg | Potassium: 1293mg | Fiber: 9g | Sugar: 36g | Vitamin A: 151IU | Vitamin C: 30mg | Calcium: 193mg | Iron: 3mg