Salmon Salad with Celeriac and Potato Remoulade
Salmon Salad with Celeriac and Potato Remoulade
Ingredients
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) tamari
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) fresh salmon fillet, without skin
- 2 cups (320 g) potatoes, unpeeled and cut into large dice
- ¼ cup (60 ml) mayonnaise
- ¼ cup (60 ml) plain yogurt
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp sour gherkins, finely chopped
- 2 cups (330 g) celeriac, peeled and grated
- 1 bunch watercress, coarsely chopped (see note)
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 ml) white wine vinegar
- 3 sour gherkins, sliced on an angle
Instructions
- In a glass or ceramic baking dish, combine the mustard, tamari, maple syrup and oil with a fork. Add the salmon and toss to coat in the marinade. Season with salt and pepper. Cover the dish with plastic wrap.
- Cook in the microwave oven for 2 to 3 minutes, 1 minute at a time, or just until the salmon is cooked through. Refrigerate for 1 hour or until completely chilled. Drain. Break apart into pieces.
Salmon Salad with Celeriac and Potato Remoulade