Niall McKenna's Salmon, Celery & Spices


(Serves 1)

  • 1tsp ground turmeric
  • 1tbsp of extra-virgin olive oil
  • Half lemon, juiced
  • 150g portion of skinned salmon fillet
For the spicy celery
  • 1tsp of extra-virgin olive oil
  • 40g red onion
  • 1 garlic clove, finely diced
  • 1cm ginger, finely chopped
  • 1 chilli, peeled and finely chopped
  • 50g of celery, sliced
  • 1tsp curry powder
  • 130g of tomatoes, quartered
  • 100ml of vegetable stock
  • 60g lentils, drained and rinsed
  • 1 sprig parsley, chopped


  • Firstly, heat the oven to 200C and start making the spicy celery. Place the oil in a frying pan, adding in the onion, garlic, ginger, chilli, and celery and fry for two to three minutes until soft, but not browned.
  • Next, add in the curry powder for a further minute then add in the vegetable stock, tomatoes, and lentils and simmer on a gentle heat for 10 minutes.
  • To cook the salmon, mix the turmeric, oil, and lemon juice together. Pour over the salmon and place on a baking tray in the oven for eight minutes.
  • To serve, place the salmon on a plate with the celery, tomatoes, and lentils on the side. Drizzle over some of the cooking liquor and serve.
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