Kevin Dundon's blackened salmon with celeriac salad.


Serves 4

  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp. mayonnaise
  • 2 tbsp. chives
  • ½ head celeriac root, finely chopped
  • 4 x 150g salmon pieces
  • 2 tbsp. smoked paprika
  • 1 tsp. coriander seeds
  • 1 tsp, cumin powder
  • 1 tsp. cracked black pepper
  • ½ tsp. chilli flakes
  • ½ lemon zest
  • 2 tbsp. olive oil 
  • salt and pepper


  1. Preheat oven to 200˚C. Line a baking tray with parchment paper. 
  2. In a bowl, combine the mayonnaise, shallot, garlic, chive, celeriac.
  3. Season with salt and pepper.Toss to coat and leave aside for 20 minutes covered with cling film until ready. 
  4. Next, in a bowl, place the smoked paprika, coriander seeds, cumin, black pepper, chilli flakes, lemon zest, salt and olive oil and combine together. 
  5. Coat the salmon portions with the mixture and lay on the baking tray. 
  6. Place in the oven and roast for 15-18 minutes until cooked through. 
  7. Remove from the oven and serve on a bed of the celeriac salad.