This is an easy grill plate for days when you want something special without doing much. The salmon brings its own depth, the salsa stays fresh, and the celery quietly fills the plate.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Ingredients
Instructions
- Start with the celery root.
- Toss it with 2 tbsp of the olive oil, ¾ tsp of the salt, and ½ tsp of the pepper.
- Spread on a tray.
- Roast at 200°C / 400°F until soft and lightly golden.
- While it roasts, take care of the salmon.
- Brush it with the remaining 1 tbsp olive oil.
- Season with ½ tsp salt and ¼ tsp pepper.
- Place it on a hot grill, skin-side down.
- Let it cook gently until just warmed through and lightly marked.
- Lift carefully.
- For the salsa, chop the arugula roughly.
- Mix it with garlic, lemon zest, and lemon juice.
- Season with the remaining ¼ tsp salt and ¼ tsp pepper.
- Keep it loose and fresh.
- Serve the salmon with the roasted celery root.
- Spoon the arugula salsa over the top.
- That’s all it needs.
Serving Ideas:
A slice of dark bread fits naturally here.
So does a glass of something cold.
Try this next: Quick Grilled Salmon Skewers with Lime and Spices, Grilled Shrimp and Pork Meatballs with Watermelon Cucumber Salad, Herb-Roasted Pork Loin with Baked Cabbage and Mushroom Sauce
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