Quick Salmon in Citrus-Honey Glaze with Celery Puree and Caramelized Carrots - photo 1
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Quick Salmon in Citrus-Honey Glaze with Celery Puree and Caramelized Carrots

Pikantne Main dishes European cuisine Dinners 35 min Easy 11 wyświetleń ~72.52 PLN - (0)
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Description

A seasonal, winter main dish combining delicate, pan-fried salmon fillet with an aromatic glaze of honey, mustard, and orange. Served on creamy celeriac puree and quickly caramelized carrots – a contrast of flavors: the sweetness of honey and carrots, the tangy-fresh note of orange, and the velvety puree. The dish is quick to prepare (about 35 minutes), visually striking due to its vibrant colors, and balanced in taste — perfect for a family lunch or dinner when you want to impress guests without spending all day in the kitchen.

Ingredients (16)

Servings:
4
  • Salmon 600 g
  • Celeriac 500 g
  • Butter 50 g
  • Milk 100 ml
  • Carrot 5 szt.
  • Honey 30 ml
  • Dijon mustard 30 g
  • Orange juice 50 ml
  • Grated orange zest 1.2 łyżeczka
  • Garlic 2 ząbki
  • Rapeseed oil 30 g
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Goat cheese 80 g
  • Roasted walnuts 50 g
💰 Szacowany koszt dania: ~72.52 PLN (18.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the salmon out of the fridge about 10 minutes before frying, so the meat is not icy. In the meantime, prepare the celery and carrots: peel the celeriac and cut it into cubes about 2 cm on each side (even pieces cook evenly). Wash the carrots, peel them, and cut them into diagonal pieces or sticks about 1-1.5 cm thick, so they caramelize quickly. Grate the orange zest using a fine grater.

Ingredients: Salmon, Celeriac, Carrot, Grated orange zest
Use a large cutting board and a sharp chef's knife to chop the roots. Even pieces of vegetables will shorten the cooking time. If the salmon has skin, leave it on — it makes frying easier.

Celeriac puree

2

Place the chopped celery in a large pot and cover it with cold water so that the water completely submerges the celery. Add a pinch of salt (about 1 g). Bring to a boil over high heat, then reduce the heat to medium and cook for 15-18 minutes, until the celery is tender — check with a fork: the fork should go in smoothly, without resistance.

Ingredients: Celeriac, Salt
Use a pot with a diameter of 20-24 cm with a lid. Cooking from cold water ensures even cooking of the center. Do not overcook the celery — it should be soft but not mushy.
3

Drain the cooked celery, reserving a bit of the cooking water (about 2-3 tablespoons). Transfer the celery to a bowl or a blender container. Add butter (50 g) and pour in 100 ml of warm milk, then blend with an immersion blender or in a stand blender until smooth. If the puree is too thick, add 1-2 tablespoons of the reserved cooking water. Season with salt and pepper to taste (start with 2 g of pepper and 2-3 g of salt, then adjust). The puree should be smooth, creamy, and slightly glossy from the butter.

Ingredients: Celeriac, Butter, Milk, Salt, Black pepper
Use an immersion blender or a potato masher if you prefer a textured puree. Blend briefly to avoid making a sticky mixture — smooth, but not gluey.

Caramelized carrots

4

Heat 1 tablespoon (15 g) of rapeseed oil in a medium skillet (24-28 cm pan). Add the chopped carrot, sautéing and stirring for 4-5 minutes until slightly softened and starting to brown. Add the minced garlic (10 g) and sauté for another 30-45 seconds — the garlic should not burn (you'll smell the aroma). Add honey (30 g), 1/2 teaspoon of thyme (1 g from the used amount), and 20 ml of orange juice. Lower the heat to medium-low and sauté for 3-4 minutes, until the carrots are glossy and coated in glaze and have a soft center (check with a fork: the fork should go in smoothly, but the carrot should not fall apart).

Ingredients: Carrot, Rapeseed oil, Garlic, Honey, Dried thyme, Orange juice
The best pan is one with a diameter of 24-28 cm with a non-stick coating or a steel one with a thick bottom. Do not increase the heat after adding the honey, as it may burn.

Glaze

5

In a small bowl, mix 30 g of honey, 30 g of Dijon mustard, 30 ml of orange juice (from the reserved juice), and grated orange zest (6 g). Add a pinch of salt (about 1 g) and a bit of freshly ground pepper (1 g). Stir until you achieve a smooth, creamy emulsion. The glaze should be thick but fluid — if it is too thick, add 5-10 ml of orange juice.

Ingredients: Honey, Dijon mustard, Orange juice, Grated orange zest, Salt, Black pepper
Use a small bowl and a whisk or fork. Check the taste: the glaze should be sweet and sour with a distinct hint of mustard.

Salmon

6

Pat the salmon fillets dry with a paper towel. Lightly sprinkle with salt (about 1.5 g per fillet) and freshly ground pepper. Heat a second pan (preferably cast iron or non-stick, 24-28 cm) over medium-high heat and pour in 1 tablespoon (15 g) of oil. When the oil is hot (shimmering but not smoking), place the fillets skin-side down (if they have skin). Cook without moving for 4-5 minutes — the skin should be golden and crispy. Gently flip the fillets with a spatula and cook for 2-3 minutes on the other side, until the flesh becomes opaque and starts to flake with a light press from a fork. The center of the fillet should be moist and slightly pink — this indicates perfect juiciness.

Ingredients: Salmon, Salt, Black pepper, Rapeseed oil
Use a thin-edged spatula to flip so the fillet doesn't fall apart. Don't fry for too long — overcooked salmon will be dry. If the fillet is thicker than 3 cm, increase the time by 1-2 minutes after flipping.

Salmon - finishing

7

1-2 minutes before the end of frying, brush each fillet with the prepared glaze using a spoon or brush — the glaze will slightly caramelize and give the fish a shine. After removing from the pan, let the fillets rest for 1 minute to allow the juices to redistribute evenly.

Ingredients: Honey, Dijon mustard, Orange juice, Grated orange zest, Salmon
A silicone brush makes it easier to evenly spread the glaze. Do not fry for more than 2 minutes after brushing to prevent the glaze from burning.

Assembly

8

On a heated plate, place a portion of celery puree (about 120-150 g of puree per person). On the puree, lay a salmon fillet (150 g). Next to it, arrange the caramelized carrots (about 100 g per person). Drizzle everything with a bit of the remaining glaze from the pan (if any) or a teaspoon of orange juice for freshness.

Ingredients: Butter, Milk, Salmon, Carrot, Honey, Orange juice
Use a spoon to shape the puree: scoop the puree and slide the spoon across the plate to create a gentle indentation for the fish. When placing the carrots, leave space so that the fish is the centerpiece of the plate.

Decoration and optional additions

9

If using, crumble goat cheese (80 g) over the fish and puree, and sprinkle with chopped, lightly toasted walnuts (50 g). Add freshly ground pepper and optionally a few sprigs of fresh parsley or dill for color.

Ingredients: Goat cheese, Roasted walnuts, Black pepper
Toast the nuts in a dry pan for 2-3 minutes over medium heat, until you can smell their aroma; be careful not to burn them. Optional ingredients add texture contrast and enhance the flavor.

Serving

10

Serve immediately after preparation, while the salmon is still warm and the skin is crispy. You can place an additional bowl of glaze on the table in case someone wants to add more salt to the flavor. The dish tastes best with a simple green salad drizzled with a light vinaigrette.

Ingredients: Salmon, Carrot, Celeriac
The best plate for serving is a white, flat plate with a diameter of 26-30 cm — it highlights the colors and composition of the dish.

Fun Fact

💡

Salmon has been valued in northern cuisines for centuries — in modern cooking, it is often paired with citrus fruits that enhance the richness of the fish and add freshness to winter dishes.

Best for

romantyczna kolacja szybki, efektowny obiad dla gości świąteczne spotkanie w małym gronie

Tips

🍽️ Serving

Serve the salmon immediately after preparation to keep the skin crispy. A light, dry white wine (e.g., Sauvignon Blanc) or sparkling orange wine pairs well with the dish. For contrast, you can serve pickled lemon or marinated fennel.

🥡 Storage

Store the salmon and puree separately in airtight containers in the refrigerator for up to 24 hours. To reheat, preheat the oven to 140°C and heat the salmon for 6-8 minutes, covered with foil to prevent drying out. The puree can be reheated over low heat with a little milk and butter, stirring until smooth.

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