![Photo of Roast salmon with celeriac & apple remoulade by WW](https://v.cdn.ww.com/media/system/wine/6135d901b027be0062f66158/9561daf9-afad-45eb-bca9-7f9f08b88dc7/da817jdjmgycflnbr8cq.jpg?fit=crop&height=800&width=800&enable=upscale&quality=80&auto=webp&optimize=medium)
Roast salmon with celeriac & apple remoulade
3
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
This remoulade makes a great alternative to coleslaw,
and goes brilliantly with the mustard and tarragon
flavoured salmon, and peppery watercress salad.
Ingredients
Salmon, raw
500 g, 4 x 125g
Wholegrain Mustard
4 teaspoon(s), level
Tarragon, fresh
3 teaspoon(s), chopped
Watercress
85 g
Sugar Snap Peas
160 g, sliced
Extra virgin olive oil
1 tablespoon(s)
Lemon
1 medium
0% fat natural Greek yogurt
200 g
Reduced Fat Mayonnaise
50 g
Wholegrain Mustard
1 tablespoon(s), level
Honey
½ teaspoon(s), level
Lemon Juice, Fresh
2 tablespoon(s)
Tarragon, fresh
10 g, chopped
Celeriac, raw
350 g, peeled
Apple
1 medium