Spiced Salmon with Cauliflower-Celeriac Mash, Garlicky Swiss Chard, and Warm Cucumber-Dill Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Prepare a small baking tray or an oven-safe skillet with a thin layer of olive oil.

2. 2

   2. Place the cauliflower, celeriac, whole garlic clove, water, and half a teaspoon of salt in a saucepan. Bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes, until the cauliflower and celeriac are very tender.

3. 3

   3. While the vegetables cook, pat the salmon fillets dry. Coat them with 1 tablespoon olive oil, sweet paprika, ground cumin, onion powder, a pinch of salt, black pepper, and half of the lemon zest.

4. 4

   4. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon for 2 minutes on the first side. Transfer it to the tray, or keep it in the skillet if oven-safe, and roast at 220°C / 425°F for 6 to 8 minutes, until cooked to your liking.

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   5. Cut the Swiss chard stems into small pieces and the leaves into strips. In another skillet, heat 1 tablespoon olive oil over medium heat. Add the 3 chopped garlic cloves and cook for 30 seconds. Add the chard stems and cook for 2 minutes. Stir in the leaves, a pinch of salt, and black pepper, and sauté for 3 to 4 minutes until wilted.

6. 6

   6. For the warm vinaigrette, combine the diced cucumber, fresh dill, lemon juice, Dijon mustard, the remaining lemon zest, 2 tablespoons Greek yogurt, and 1 tablespoon olive oil in a bowl. Season with a pinch of salt and black pepper. If you want it slightly warm, leave the bowl near the oven for 2 minutes without overheating it.

7. 7

   7. Drain the cooked cauliflower and celeriac well, reserving 2 to 3 tablespoons of the cooking liquid. Blend with the cooked garlic, the remaining Greek yogurt, a pinch of salt, and black pepper. Add a little reserved liquid if you want a smoother mash.

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   8. Divide the cauliflower-celeriac mash among 4 plates. Arrange the garlicky Swiss chard and the spiced salmon on top or alongside. Finish with the warm cucumber-dill vinaigrette over the salmon or around the plate. Serve immediately.