But after a long day of soccer games, sunburns and poor planning on my part, I had to find a quicker recipe and went with this one: Lazy Celery Root Remoulade
I didn't measure any of the ingredients out, but I think I followed it fairly well. I skipped the peppers, added parsley, probably added more Dijon, and maybe 1/2 - 1 teaspoon of sugar. The recipe doesn't call for it, but I think it's necessary to cut through the acidic flavors and the mayo. Overall, I was very happy with this recipe and I will make it again. The only thing I will do different next time is adding less remoulade. I didn't even use all of it, but it's pretty strong against the mild celery root. Just make sure the remoulade barely covers the root.
The salmon is my on-the-spot creation. Although I have used very similar ingredients on tilapia as well and it turns out perfectly.
- 1 wild salmon (1 or 1 1/2 lb)
- 2-3 cloves finely chopped garlic
- 1/2 or so of chopped parsley
- 3 tomatoes, or 1 can of whole tomatoes drained and squished
- 1/4 - 1/2 teaspoon of sweet paprika
- 1 lemon, cut into slices
Preheat oven to 350F
Place salmon in a baking dish. Top it evenly with s/p, paprika, garlic, parsley, tomatoes (mash them down or break them apart so they are thin) and lemon slices. Cover the dish and place it in the oven until done (about 15 minutes maybe).