Blackened Salmon With Creamy Yoghurt Celeriac Salad | Donna Hay

Ingredients

• ¾ cup (210g) natural Greek-style (thick) yoghurt
• 1 tablespoon Dijon mustard
• ½ teaspoon sea salt flakes
• ¼ cup finely chopped chives
• 700g celeriac (celery root), peeled and shredded
• ¼ cup dill sprigs
• 2 tablespoons smoked paprika
• 2 tablespoons sumac
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, crushed
• ¼ cup oregano leaves, finely chopped
• ½ teaspoon cracked black pepper
• 4 x 180g skinless salmon fillets
• 1 tablespoon extra virgin olive oil
• micro (baby) lemon balm leaves, to serve