Salmon satay & celeriac salad by Geneviève Everell | IGA Recipes |

Salmon satay & celeriac salad by Geneviève Everell

Salmon satay celeriac salad

Preparation time 20 minutes

Total time: 30 minutes

Serves 2

Ingredients

Remoulade

500 mL (2 cups) celeriac, finely julienned
60 mL (¼ cup) Sushi à la maison sesame mayonnaise
5 mL (1 tsp.) chives, chopped
Pinch fleur de sel

Skewers

300 g (⅔ lb.) salmon, fresh and cut into 16 cubes
4 bamboo skewers
15 mL (1 tbsp.) butter
30 mL (2 tbsp.) Sushi à la maison Teriyaki sauce
30 mL (2 tbsp.) pistachios, chopped

Directions

Combine remoulade ingredients in a bowl. Place in a serving bowl and decorate using half the pistachios. Set aside.
Put 4 cubes of salmon per skewer.
Melt butter in a non-stick skillet over medium heat and the cook salmon skewers on both sides until golden brown, about 3 minutes on each side.
Reduce heat and glaze salmon with teriyaki sauce.
Place skewers on a plate and top with the remaining pistachios. Serve.