Herb Roasted Salmon with Celery Root Puree

Salmon, so many ways to serve it. Today I wanted salmon, along with something green and something interesting. So, the dinner menu ended up being Herb Roasted Salmon, Sauteed Asparagus, and Pureed Celery Root. It was lite, it was filling, and it was just what I wanted.

Begin with a nice filet of salmon. I only used half of it for this meal

Fresh dill, parsley, scallions, lemon—pretty simple

Salt and fresh cracked black pepper on the salmon, add 2 Tbsp fresh lemon juice mixed with 1/4 c olive oil, let it marinate for about 15 minutes

After 15 minutes, we see that the lemon juice has done its job

Cover with 1/2 c each–finely chopped scallions, parsley, and dill, add 1/4 c white wine,  then into a 425 oven for 12 or so minutes

Out of the oven…cover with foil and let it rest for 5 or 10 minutes

Celery root, also known as celeriac, celeri-rave, or celery knob. Not the most attractive looking vegetable in the bin. However, this brown, knobby vegetable is almost snowy white inside and makes a wonderful salad (shredded), or is a great accompaniment to smoked or broiled fish. The flavor is an earthy, concentrated clelery flavor with a slightly sweet overtone that is unusual, but utterly delicious! Personally I think the flavor is tasty and mild.

Slice it in half–use your ‘good’ chefs knife, and do so carefully as this is a pretty thick and tough veggie to work with–then dice the root

Melt about a Tbsp of butter in a pan, and saute the celery root for about 5 minutes. Next add 3/4 c heavy whipping cream, 3/4 c chicken broth or stock, salt & freshly cracked black pepper, bring to a boil, then reduce heat, cover and simmer about 15 or 20 minutes–until the celery root is nice and tender

 And this is what we have. Allow to cool a tad, then transfer to the blender

Into the blender. I added with a slotted spoon so as to control the amount of the liquid to get the consistency that I wanted. Blend until smooth and that’s it!

There we have it–pureed celery root, garnished with one of the leaves. A nice change from mashed potatoes

Asparagus washed and trimmed. It’s just something about this vegetable that makes it stand apart from the others…yes, even above the others.    When I plan a romantic dinner for two, the first vegetable that comes to mind is none other than asparagus

Into a sauce pan with a little extra virgin olive oil and shallots

Sprinkled on some of the reserved chopped herbs, and that was dinner

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Archives

Blog Stats

  • 21,348 hits

Enter your email address to follow this blog and receive notifications of new posts by email.

%d bloggers like this: