Seared Salmon with Celery Root Puree, Kale, Lemon and Pecans
This is one of our favorite winter dishes because it is filling without being heavy. The celery root puree can be used for any number of any reasons, so feel free to stock up on celery root and make it in a big batch.
Ingredients
4 salmon filets (6oz each filet)
3 celery root
1 onion
1/2 cup white wine
1 cup cream
1/2 tsp salt
1 bunch kale or chard
1 lemon, zest and juice
1/4 cup olive oil
1/2 cup pecans, toasted
Method
- Peel the celery root and cut into medium-sized chunks
- Slice the onion thinly
- Heat a glug of neutral oil in a sauce pan
- Add the onions and a pinch of salt and cook gently until tender
- Add the celery root and stir to combine
- Add the white wine and let reduce by half
- Add the cream and cover loosely and cook until the celery root is fall apart tender
- When tender remove from the heat and blend in a food processor until smooth
- Strip the kale leaves and cut into ribbons
- Sprinkle the kale with a pinch of salt and massage until dark green and tender
- Toss the kale with the lemon zest, juice, olive oil, with a pinch of salt and pepper
- Heat a frying pan with a glug of neutral oil until smoking hot
- Pat the salmon filet dry and season with salt
- Place the skin side down and pan fry until the skin is crispy (about 7 minutes)
- Flip the fish and finish cooking to medium rare (about 4 more minutes)
- Divide the puree over the dinner plates, place the salmon (skin side up) on the puree, top with the kale salad, and then sprinkle the pecans over the whole thing and serve
