Crispy Salmon with Celery Root Purée and Walnut Salsa
It’s hard to imagine, looking at the tough, lumpy skin of a celery root, that it could be transformed into a purée so elegant and delicious that it will make you wonder why you’ve been settling for mashed potatoes until now. Its subtle savory flavor and creamy consistency pair perfectly with crispy salmon skin, while the walnut salsa adds crunchy brightness to the dish.
This is a seriously sumptuous meal that just so happens to be entirely guilt-free - and can be on the table in just half an hour!
TIP: When ordering your salmon, make sure to check that all the scales have been removed (so you can enjoy the crispy skin) and ask for a cut from the thickest end of the fillet.
FOR THE SALMON
- 1lb salmon in two equal pieces
- Black pepper
FOR THE PUREE
- 1 celery root
- 1 cup milk
- 1 tbsp butter
FOR THE SALSA
- 1 cup walnuts
- 1 celery stalk
- ¼ red onion
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- ¼ tsp sugar
- Celery leaves (optional)
Set your Cinder device to your desired temperature (113oF is recommended for light flakes). Season the salmon fillets with a good pinch of salt and a few cracks of pepper, then add them to the grill.
Meanwhile, remove the tough outer skin of the celery root with a sharp knife, then chop roughly into small cubes. Add to a pan over a medium high heat, along with the milk, a pinch of salt, and enough water to cover. Once the liquid begins to bubble, reduce the temperature to low and continue to simmer for around 25 minutes.
While the celery root is simmering, prepare the salsa. Finely dice the onion and the celery and add to a small bowl along with the vinegar, oil, sugar, and a pinch of salt. Then chop the walnuts into small pieces and toss along with the rest of the salsa.
Once the celery root is soft and tender, use a slotted spoon to transfer it to a blender, along with the butter and a quarter cup of the liquid it was cooking in. Blend until smooth, adding salt and pepper to taste (and a little extra liquid, if required).
When the salmon has come up to temperature, remove it from the grill, wipe down the plates, and set your device to sear mode. Add a little oil to the bottom plate and return the fish to the hot plate, skin side down. Leave the device open, so as only to crisp up the skin, searing for 90 seconds.
To serve, spoon half of the purée onto each plate, place the salmon skin-side-up on top, then garnish with the salsa and any small celery leaves you may find. Sprinkle with flaky salt and a drizzle of olive oil, then enjoy!
Note: Your Cinder keeps food warm but don't leave the salmon for more than two hours at 113°F.