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!
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