Salmon Salad with Celeriac and Potato Remoulade

Ingredients

• Salmon

  • 2 tbsp (30 ml) Dijon mustard
  • 1 tbsp (15 ml) tamari
  • 1 tbsp (15 ml) maple syrup
  • 1 tbsp (15 ml) olive oil
  • 1 lb (450 g) fresh salmon fillet, without skin

• Remoulade

  • 2 cups (320 g) potatoes, unpeeled and cut into large dice
  • ¼ cup (60 ml) mayonnaise
  • ¼ cup (60 ml) plain yogurt
  • 1 tbsp (15 ml) Dijon mustard
  • 2 tbsp sour gherkins, finely chopped
  • 2 cups (330 g) celeriac, peeled and grated

• Salad

  • 1 bunch watercress, coarsely chopped (see note)
  • 2 tbsp (30 ml) olive oil
  • 2 tsp (10 ml) white wine vinegar
  • 3 sour gherkins, sliced on an angle