Meyer lemons are a lovely thin-skinned lemon that is sweet enough to eat rind and all. Just remember to slice them thinly with a sharp knife and balance the acidity and the rawness of the rest of the veg with enough olive oil to make it feel satisfying. If fish does not appeal to you, chicken breasts are a good substitution.

• 1 medium celery root
• 5 pickled beets
• 2 meyer lemons
• 1 orange, zested
• 1 bu parsley, roughly chopped
• olive oil, salt and pepper
• 1 side of salmon
• 1 onion, sliced
• 2 stalks celery, sliced
• 1 lemon, cut into wedges
• 5 sprigs thyme
• 2 C white wine (nothing fancy)
• ½ C butter or olive oil
• water to just cover the fish

1. Tip and tail the celery root and cut the rough skin from the sides either with a knife or vegetable peeler
2. Cut the celery root into matchsticks or grate on the largest tooth of a box grater
3. Cut the meyer lemons into thin quarter moons
4. Cut the beets into a medium dice
5. Just before serving combine the celery root, lemon, beets, orange zest and parsley
6. Dress with olive oil, salt and pepper
7. Taste and serve atop the salmon
8. Place the onion, celery, lemon and thyme in the bottom of the pot
9. Lay the salmon, skin side down, on top of the aromatics
10. Season the fish with several good pinches of salt
11. Just before serving, add the wine, butter (or olive oil) and the water
12. Heat the liquid until simmering
13. After the first bubbles, turn off the heat and let the fish carry over in the warm poaching liquid, it is very difficult to over cook the fish if it is just resting in the warm liquid
14. When ready to serve, lift the fish from the liquid, transfer to a serving platter (removing the skin if you like)
15. Top the fish with the celery root salad and serve