Thursday 3 October 2013

Maple-Ginger Salmon with Celery Root Puree


Not much to say as an intro ... I've been wanting to have some celery root for a while now and finally found some in a local grocery store on the way home from work today.  They aren't too pretty, but they taste good - kind of like a starchy piece of celery?

Celery Root Puree
1 medium celery root
1 medium potato
Light cream

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.


Maple-Ginger Salmon
4 4-oz salmon fillets, skins removed
3 Tbsp maple syrup
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp minced ginger
Black pepper

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.

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