This is the kind of plate that feels composed without needing effort.
The salmon already carries depth from smoking, so the goal is not to overwork it. The celery root adds warmth and softness, while the arugula salsa keeps everything fresh and slightly sharp.
At a Glance
Difficulty
Easy
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Related recipes: 13 Easy Air Fryer Recipes for Quick Dinners, Snacks and Appetizers
Ingredients
Why This Works So Easily
From experience, smoked fish doesn’t need much cooking — it just needs heat to bring it back to life.
If you treat it like raw fish, it can dry out quickly. Gentle grilling keeps it warm and slightly crisp on the outside while preserving its texture inside.
How It Comes Together
- Start with the celery root.
- Preheat the oven to 200°C / 400°F.
- Place the sliced celery root in a bowl. Add 2 tbsp olive oil, ¾ tsp salt, and ½ tsp black pepper. Toss thoroughly so each piece is lightly coated.
- Spread the pieces on a baking tray in a single layer. Avoid overcrowding — this helps them roast rather than steam.
- Roast for about 20–25 minutes, turning once halfway through. The celery root should become soft inside with lightly golden edges.
- From experience, giving it space on the tray makes a noticeable difference in texture.
- While the celery root roasts, prepare the salmon.
- Brush the smoked salmon fillet with the remaining 1 tbsp olive oil.
- Season lightly with ½ tsp salt and ¼ tsp pepper — keep it restrained, as the fish is already seasoned from smoking.
- Preheat the grill to medium heat.
- Place the salmon skin-side down on the grill.
- Let it cook gently without moving for several minutes. You’re not cooking it from raw — just warming it through and adding light grill marks.
- This usually takes about 8–10 minutes depending on thickness.
- Avoid turning unless necessary — the fish is delicate and can break easily.
- Once warmed through and lightly marked, remove carefully using a spatula.
- Prepare the arugula salsa.
- Roughly chop the arugula and place it in a bowl.
- Add the garlic, lemon zest, and lemon juice.
- Season with the remaining salt and pepper, then toss lightly. Keep the texture loose — it should feel fresh, not heavy or overmixed.
- To serve, place the roasted celery root on plates.
- Add the salmon on top or alongside.
- Spoon the arugula salsa over the fish just before serving.
- Serve immediately while everything is still warm and the salsa stays fresh.
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
Texture & Flavor Notes
The salmon should be soft and slightly warm with a lightly crisp exterior.
Celery root is tender and mild, while the arugula salsa adds a fresh, slightly peppery contrast that lifts the whole dish.
Tips for Best Results
- Don’t overcook smoked salmon — it only needs gentle heat
- Roast celery root in a single layer for better texture
- Keep salsa fresh and lightly mixed
- Use medium heat on the grill to avoid drying the fish
Small detail that helps: if the salmon feels too firm on the grill, lower the heat slightly — it should warm, not cook aggressively.
FAQ
Can I use fresh salmon instead of smoked?
Yes, but you’ll need to cook it longer and season more. Smoked salmon already has depth built in.
How do I know the salmon is ready?
It should be warm throughout and slightly firm, but not dry.
Can I make the celery root ahead of time?
Yes, you can reheat it in the oven, though it’s best fresh for texture.
What can I use instead of arugula?
Baby spinach or mixed greens work, but arugula gives the best contrast.
Leave a Reply