Celery Root Puree
1 medium celery root
1 medium potato
Peel celery root and potato. Cut into cubes, and place in a pot with lightly salted water. Boil until tender. Drain. Add cream (or milk) and butter. Mash or blend (using immersion blender) until creamy (no rules here ... however you like your mashed veggies). S&P to taste.
4 4-oz salmon fillets, skins removed
3 Tbsp maple syrup
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp minced ginger
I only had two salmon fillets, but the marinade is more than enough for 4 servings. Place salmon fillets in a casserole dish. Combine all other ingredients and pour over salmon. Let sit about 10 minutes (spoon over the top once or twice). Bake at 350 degrees F for about 15 minutes.
Place pureed celery root onto dish with a salmon fillet on top. Spoon some of the marinade over top. Garnish with green onions, parsley or dill.
Post a Comment