Roasted Salmon with Black Pepper and Ginger on Celery Root Puree Recipe

Name: Roasted Salmon with Black Pepper and Ginger on Celery Root Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6- to 7-ounce salmon fillets, 3/4 inch thick; Salt; 2 tablespoons unsalted butter, melted; 1 1/2 tablespoons black peppercorns, crushed; 1 1/2 tablespoons fresh ginger, chopped and peeled; 6 tablespoons unsalted butter; 3 shallots, chopped; 2 garlic cloves, chopped; 1 plum tomatopeeled, seeded, and chopped; 2 cups kosher wine or Cabernet Sauvignon; 1 tablespoon balsamic vinegar; 1 cup water; Salt and freshly ground pepper; 2 tablespoons olive oil; Celery Root Puree

Servings: persons

Four 6- to 7-ounce salmon fillets, 3/4 inch thick
Salt
2 tablespoons unsalted butter, melted
1 1/2 tablespoons black peppercorns, crushed
1 1/2 tablespoons fresh ginger, chopped and peeled
6 tablespoons unsalted butter
3 shallots, chopped
2 garlic cloves, chopped
1 plum tomatopeeled, seeded, and chopped
2 cups kosher wine or Cabernet Sauvignon
1 tablespoon balsamic vinegar
1 cup water
Salt and freshly ground pepper
2 tablespoons olive oil
Celery Root Puree

1
Season the salmon fillets lightly with salt, brush the tops with a little melted butter and immediately sprinkle evenly with the crushed pepper and chopped ginger.
2
Drizzle the remaining butter over the fillets; if you wait too long, the butter will harden and the mixture won't stick.
3
Cover the salmon and refrigerate until needed.
4
Preheat the oven to 500.
5
In a small saute pan, melt 2 tablespoons of the butter until foaming.
6
Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes.
7
Stir in the tomato and cook for 1 or 2 minutes longer.
8
Pour in the wine and vinegar, turn up the heat a little and reduce until 1/2 cup remains.
9
Pour in the water and reduce by half.
10
Strain the sauce into a clean pan.
11
Whisk in the remaining 4 tablespoons of butter and season to taste with salt and pepper; keep warm.
12
Brush some olive oil on a rimmed baking sheet and arrange the salmon fillets on the sheet.
13
Roast until medium, about 10 minutes; the salmon should be cooked on the outside, but still slightly underdone inside.
14
Pour the sauce on 4 warmed dinner plates.
15
Spoon the celery root puree in the center of each plate, set a salmon fillet on top and serve.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Four 6- to 7-ounce salmon fillets, 3/4 inch thick, Salt, 2 tablespoons unsalted butter, melted, 1 1/2 tablespoons black peppercorns, crushed, and more.

Yes, Roasted Salmon with Black Pepper and Ginger on Celery Root Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Salmon with Black Pepper and Ginger on Celery Root Puree

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