Baked salmon fillet on creamy celery puree with caramelized beets and honey-mustard glaze - photo 1
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Baked salmon fillet on creamy celery puree with caramelized beets and honey-mustard glaze

Pikantne Main dishes European cuisine Dishes for Special Occasions 90 min Medium 14 wyświetleń ~61.67 PLN - (0)
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Description

A bold, winter main dish that combines tender, roasted salmon fillet with velvety celeriac and potato puree, and sweet-sour, caramelized beets. The dish has a contrasting texture: soft salmon, smooth puree, and crunchy nuts/pomegranate seeds on top. The honey and mustard glaze gives the dish a golden, shiny coating and a pleasant sweet-spicy note. Perfect for winter dinners, festive gatherings, or formal lunches — it pairs well with a light white wine or a creamy salad of seasonal greens.

Ingredients (16)

Servings:
4
  • Salmon fillet 600 g
  • Celeriac 600 g
  • Potatoes 2 szt.
  • Butter 50 g
  • Milk 100 ml
  • Beets 400 g
  • Honey 40 ml
  • Dijon mustard 30 g
  • Olive oil 30 ml
  • Garlic 2 ząbki
  • Fresh dill 1.5 pęczki
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Pestki granatu 80 g
💰 Szacowany koszt dania: ~61.67 PLN (15.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly under running water with a rough sponge or brush, then dry. Wrap each beet individually in aluminum foil or place them in a covered baking dish. Put them in the preheated oven and bake for 45–60 minutes (the time depends on their size; check every 15 minutes). The beets are ready when a knife slides in smoothly without resistance (sometimes smaller beets will be soft after 45 minutes).

Ingredients: Beets
Use kitchen gloves to remove the hot beets. If you are roasting more vegetables at the same time, extend the time by 10–15 minutes. Typical dish: a baking dish measuring 20x30 cm.

Puree

2

Peel the celery and cut it into even cubes about 2–3 cm. Cover the celery and potatoes with cold water in a pot so that the water covers them, add 2 g of salt (2 pinches) and bring to a boil. Cook over medium heat for 20–25 minutes until the pieces are soft (check with a fork — it should go in smoothly). Drain thoroughly, retaining a minimal amount of water. Place the hot vegetables back into the pot or a large bowl, add butter, and gradually pour in the warmed milk (heat it in a saucepan to a lukewarm temperature of 30–40°C). Use a potato masher or an immersion blender to blend into a smooth puree. Season with salt (use the remaining 2 g of salt) and freshly ground pepper to taste. The puree should be smooth, creamy, and slightly fluffy.

Ingredients: Celeriac, Potatoes, Butter, Milk, Salt, Black pepper
Use a potato masher for a rustic texture or an immersion blender for a very smooth puree. If the puree is too thick, add 1 tablespoon (15 ml) of milk at a time until the desired consistency is reached. Tool: large pot, masher or immersion blender.

Preparing the glaze

3

In a small bowl, combine honey (40 g), Dijon mustard (30 g), olive oil (30 g), lemon juice (30 ml), and finely chopped garlic (10 g). Whisk vigorously with a whisk or fork. Transfer the mixture to a small pan and heat over low heat for 1–2 minutes, stirring, until the glaze slightly reduces and becomes glossy. Do not boil vigorously — just reduce slightly to combine the flavors.

Ingredients: Honey, Dijon mustard, Olive oil, Lemon juice, Garlic, Black pepper
Use a small non-stick skillet and a wooden spoon. If the glaze starts to boil vigorously, reduce the heat — too high a temperature can burn the honey.

Preparing the salmon

4

Check the salmon fillet: if it is too thick, divide it into 4 equal pieces of about 150 g each. Pat the fillets dry with a paper towel. Place them skin side down on a baking sheet lined with parchment paper or in a greased baking dish. Brush the top of each piece evenly with the prepared glaze using a brush (reserve about 1 tablespoon of glaze for later drizzling after baking). Season the top gently with 1 g of salt (1 pinch) and freshly ground pepper.

Ingredients: Salmon fillet, Salt, Black pepper, Honey, Dijon mustard, Olive oil, Lemon juice, Garlic
Use a silicone brush to evenly spread the glaze. If the fillet has skin, bake it skin-side down to retain the juiciness of the meat. Pan/dish: 30x20 cm baking sheet or a heatproof dish.

Baking the salmon and finishing the beets

5

Place the salmon in an oven preheated to 200°C. Bake for 12–16 minutes depending on the thickness of the fillets — check after 12 minutes: the salmon is ready when the flesh at the thickest part is opaque and flakes easily under light pressure from a fork. While the salmon is baking, remove the roasted beets from the foil and, after slightly cooling (use a towel), peel off the skin (using a knife or your hands). Cut the roasted beets into wedges or slices and place them in a bowl; drizzle with 1 tablespoon (15 g) of oil and a pinch of salt, and gently mix. If you want to caramelize them slightly, heat a pan and sauté the beets for 2–3 minutes over medium heat.

Ingredients: Salmon fillet, Beets, Olive oil, Salt
To check the salmon, use a fork: it should flake apart but still be moist in the center. Do not overcook the fillet — it’s better to take it out earlier and let it rest for a moment (it will continue to cook). Tools: gloves, kitchen knife, frying pan.

Toasting nuts

6

In a dry skillet, heat the walnuts (60 g) over medium heat for 3–4 minutes, shaking the skillet frequently, until you can smell the aroma and the nuts are lightly browned. Be careful not to burn them — they darken quickly. Once removed from heat, chop coarsely.

Ingredients: Walnuts
Use a non-stick or cast iron skillet; frying without fat brings out the flavor of the nuts. If you don't have nuts, skip them or use almond flakes as an alternative.

Finishing and serving

7

On each plate, place a portion of warm celery puree (about 150 g per serving), and arrange a piece of roasted salmon on top. Next to it, divide the slices of beetroot. Gently drizzle each piece of salmon with the reserved glaze. Sprinkle the top with chopped dill (a few sprigs per serving), toasted nuts, and pomegranate seeds (if using). Serve immediately while everything is still warm.

Ingredients: Butter, Fresh dill, Walnuts, Pestki granatu, Salmon fillet, Honey
Use a wide spoon to apply the puree and a brush to glaze. Additionally, you can add pomegranate seeds or walnuts to enhance the flavor and color (optional ingredients).

Quality control

8

Check the taste: the puree should be creamy and lightly seasoned, the beets sweet with a hint of oil and salt, the salmon moist and shiny from the glaze. If the salmon seems under-seasoned, add a little salt and pepper just before serving. Serve immediately.

Ingredients: Salt, Black pepper, Salmon fillet
Do not excessively salt the fish before baking — salt can draw out moisture. It is better to season after baking if necessary.

Fun Fact

💡

Salmon has been valued in the kitchens of Northern Europe and Scandinavia: during the winter months, fatty fish like salmon provided essential calories and omega-3 fatty acids. The combination with roasted roots is a seasonal classic, where the sweetness of the vegetables enhances the flavor of the fish.

Best for

kolacja świąteczna romantyczna kolacja zimowe przyjęcie

Tips

🍽️ Serving

Serve on a warm plate — you can heat the plates in the oven for 5 minutes at 50°C. Serve with a light, dry white wine (e.g., Sauvignon Blanc) or sparkling cider. For a vegetarian alternative, replace the salmon with roasted slices of celery or chickpea patties.

🥡 Storage

Store the puree, salmon, and beets separately in airtight containers in the fridge for up to 2 days. To reheat, preheat the oven to 160°C and warm the salmon for 6–8 minutes to avoid drying it out. The puree can be reheated over low heat with a tablespoon of milk. Avoid long reheating in the microwave — the salmon will become dry.

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