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Pan-seared salmon with celeriac fries

Up your fish and chips game with these delicate pan-seared salmon with celeriac fries! No deep fry batter, simply crispy and yum!
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: celeriac, fish, Salmon
Servings: 2 people
Calories: 455kcal
Author: Brenda


  • 1/2 Celeriac medium to large
  • 1/2 Sweet potato optional
  • 1 Salmon fillet defrosted if frozen
  • 1 tbsp Cornmeal
  • 1 tbsp Cornstarch or arrowroot starch
  • 2+2 tbsp Cooking oil light-tasting
  • Salt and Pepper to taste


  • Preheat oven at 400F with baking tray or cookie sheet
  • In a zipper bag or on a plate, coat salmon fillet with mixture of cornmeal and cornstarch
  • Prepare celeriac (and optional sweet potato) for oven fries. Cut off the rough bottom and peel the skin of the main bulb part
  • Slice celeriac (and sweet potato) into finger-size fries. In a mixing bowl, toss and coat evenly with with 2 tbsp oil
  • Pour and spread celeriac (and sweet potato) fries over preheated baking tray. Bake for 20 mins, flipping half way if needed
  • While celeriac fries are baking, heat a cast iron pan over medium heat
  • Drizzle 2 tbsp oil in heated pan and place coated salmon fillet over oiled pan immediately
  • Let fillet pan fry on one side for few minutes then flip to other sides. Sprinkle salt and pepper on each side as you go. Attempting to flip too early may cause sticking and break the breading or the fillet
  • Once all sides are pan fried, check doneness with a pork to see if the fillet is flaky at its thickest part
  • Remove baked celeriac (and sweet potato) fries from oven. Season with salt and pepper to taste
  • Plate your fish and chips and enjoy!