- 4 salmon fillets, ¾ inch thick, 6 to 8 ounces each
- Kosher salt to taste
- 2 tbsp. Unsalted butter, melted
- 1 ½ tbsp. fresh ground black pepper
- 1 ½ tbsp. chopped fresh peeled ginger
- 2 tbsp. extra virgin olive oil
Celery Root Puree
- 1 celery root, about 1 ½ pound, peeled, trimmed, and cut into 1-inch cubes
- 2 small baking potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon Kosher salt
- ½ cup heavy cream
- 2 tbsp. unsalted butter
- Fresh ground white pepper to taste
Sauce
- 6 tbsp. unsalted butter
- 3 shallots chopped
- 2 garlic cloves chopped
- 1 plum tomato, peeled, seeded, and chopped
- 2 cups Cabernet Sauvignon or a dry red wine
- 1 tbsp. balsamic vinegar
- 1 cup water
- Kosher salt to taste
- Freshly ground black pepper to taste
Season the salmon fillets lightly with salt, place them skin side down on a plate, brush the tops with a little melted butter and sprinkle evenly with the fresh ground black pepper and chopped ginger. Drizzle the fillets with the remaining butter. Cover and refrigerate.
Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until most of the cream is absorbed. Remove from the heat and stir in the butter, season with salt and pepper to taste. Puree with a food mill, return to the pan and keep warm over simmering water.
In a small sauté pan over medium heat, melt 2 tbsp. of the butter until foamy. Add the shallots and garlic and sauté until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook for a minute longer. Pour in the wine and vinegar, turn up the heat a little and reduce until ½ cup remains. Pour in the water and reduce by half. Pour the mixture through a fine-mesh strainer into a clean pan. Over low heat, whisk in the remaining 4 tbsp. of butter and season to taste with salt and pepper. Cover and keep warm.
Preheat the oven to 500 degree. Brush some olive oil in a baking dish or pan large enough to hold the salmon slices. Roast until the salmon is medium, still moist and slightly pink inside, about 10 minutes.
Distribute the sauce among four warmed serving plates. Mound the celery root puree in the center of each plate and place a piece of salmon on top.
