Heat the oil in a large pan. Add the onion and leek and sauté for 3-4 minutes. Stir in the garlic, celeriac and rice then pour over the stock. Boil rapidly for 15 minutes. Cover and simmer for 15 minutes, adding extra water if necessary. Stir in half the watercress.
Place the salmon on the rice. Season and squeeze over the juice of 1 lemon. Cover and cook gently for 7 minutes until the salmon is cooked. Flake the salmon into the rice and serve with the remaining watercress and wedges of lemon.
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