Fast And Frugal Dinner Menu For Multiple Dietary Restrictions - Salmon, With Braised Swiss Chard And Celery Root Puree (Gluten-Free)

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Cooking a meal for guests with food allergies, celiacs, gluten sensitivity or dietary preferences from pescetarian, fruitarian to the vegan F-word; flexitarian, can feel like you; the chef, are suddenly experiencing an acute onset of anaphylactic shock. However, the days of traditional dinner parties do not have to be complicated or expensive. The Chef who has won over the palates of Hollywood’s elite, global infusion specialist, Chris Lukic shares his recipes and tips for a fast and frugal Dinner Menu for multiple dietary restrictions from his restaurant, The Yellow Plum.

Servings

servings

Ingredients

1 large celery root peeled, cut into 2 inch squares
3 cup water
salt and pepper to taste
3 cup heavy cream (see vegan alternative notes)
1 bunch of swiss chard
1 tablespoon sherry vinegar
1 cup vegetable stock
2 tablespoon olive oil
2 cloves of garlic (smashed)
4 salmon fillets (skin on)
salt and pepper to taste
8 ounce seitan roast cut into 3/4 inch fillets
3 tablespoon brown rice flour
salt and pepper to taste
2 tablespoon olive oil

Directions

Add celery root cubes to a large pot and pour equal parts water and heavy cream into the pot until the celery root is fully covered. Boil until cubes are tender. Remove from Heat. Using a mesh strainer, scoop the celery root from the liquid and add to a blender and puree until the celery root is of a mashed consistency. You may need to add a little leftover liquid mixture to the blender to get the celery roots going. Season with salt and pepper to taste.
Vegan Alternative for Heavy Cream: Blend 2 cups of soy or rice milk with 1 cup melted dairy free margarine or olive oil This will equal 1 cup of heavy cream for your recipes. Note: not intended for whipping cream.
Wash the swiss chard well and cut into julienne strips. Be sure to use everything including the stalks. Coat a pan with olive oil, add the smashed cloves of garlic and swiss chard and Sauté until the garlic is brown. Remove garlic cloves from the pan. Add cherry vinegar and vegetable stock. Let simmer for 15 min.
Preheat oven to 350. Season the salmon with salt and pepper . Heat a skillet over medium-high heat. Add olive oil. When the oil is hot, add salmon skin-side down and brown until golden. remove from heat, flip the salmon over and place in oven. Let cook until desired temperature. (no longer than 6 minutes.
Preheat the oven to 200 degrees. Coat the bottom of a large skillet with the olive oil and heat until the oil ripples. Lightly dredge the Seitan in the seasoned flour, shaking off excess. Sear over medium high heat for 3 or 4 minutes or until the fillets release easily from the pan. Flip over and cook the other side until crisp. Line a pan with paper towel and place the seitan fillets directly from the skillet to the pan, allowing the access oil to soak up in the paper towel. Remove paper towels and place the pan in the oven to remain warm until ready to plate.