Salmon with Salsify and Celery Root Puree

Name: Salmon with Salsify and Celery Root Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 12 slices bacon; 473 milliliters Beef Stock; 10 black peppercorns, crushed; 1 Tbsp butter; 5 servings Celery Root Puree; 5 servings Coarse salt and freshly ground black pepper; 1 sprig fresh savory; 2 sprigs fresh thyme; 1 clove garlic, smashed; 3 Tbsps olive oil; 59 milliliters port; 18 sage leaves; 850 grams boneless, skinless, salmon fillets; 2 shallots, finely minced; 296 milliliters Syrah wine; 227 grams salsify, trimmed, peeled, rinsed, dried, and cut into 2-inch long pieces

Salmon with Salsify and Celery Root Puree might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 648 calories, 43g of protein, and 43g of fat per serving. This recipe serves 5. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have bacon, garlic, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place peppercorns, thyme, savory, and garlic in a piece of cheesecloth; tie with kitchen twine to enclose.

Ingredients you will need

Peppercorns

Garlic

Thyme

Equipment you will use

Kitchen Twine

Cheesecloth

Transfer to a medium saucepan, along with, Syrah, port, and shallots. Bring to a simmer over low heat and cook until liquid has reduced by three-quarters.

Ingredients you will need

Shallot

Shiraz

Port

Equipment you will use

Sauce Pan

Add beef stock and continue cooking until liquid has reduced by two-thirds and lightly coats the back of a spoon.

Ingredients you will need

Beef Stock

Remove cheesecloth bundle from saucepan and discard; set sauce aside and keep warm.

Ingredients you will need

Sauce

Equipment you will use

Cheesecloth

Sauce Pan

Equipment

Kitchen Twine

Cheesecloth

Sauce Pan

Ingredients

Servings:

12slices

bacon 473milliliters

Beef Stock 10

black peppercorns, crushed 1Tbsp

butter 5servings

Celery Root Puree 5servings

Coarse salt and freshly ground black pepper 1sprig

fresh savory 2sprigs

fresh thyme 1clove

garlic, smashed 3Tbsps

olive oil 59milliliters

port 18

sage leaves 850grams

boneless, skinless, salmon fillets 2

shallots, finely minced 296milliliters

Syrah wine 227grams

salsify, trimmed, peeled, rinsed, dried, and cut into 2-inch long pieces

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.