Seared Salmon with Puréed Apples

Seared Salmon with Puréed Apples
Staff Writer

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Salmon has always been done well served alongside a fall-centric slaw like celery root and fennel, and this recipe adds apples into the seasonal dish to add a bit of rustic sweetness.

Notes

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Ingredients

  • One  12-ounce celery root bulb, peeled and diced
  • apples, 1 peeled, cored, and diced
  • 4  Cups  whole milk
  • 1/4  Teaspoon  nutmeg
  • 1/4  Teaspoon  ground cinnamon
  • 2  Tablespoons  unsalted butter
  • 3  Tablespoons  olive oil
  • Two  6-ounce salmon fillets
  • fennel bulb, sliced thin
  • scallion, sliced thin
  • Juice from 1 lemon
  • 1  Tablespoon  extra-virgin olive oil
  • Salt and pepper, to taste

Directions

Preheat the oven to 300 degrees.

Place the celery root and apple in a small pot and pour in the milk. Add the nutmeg and cinnamon and bring the mixture to a boil and continue to cook until the celery root is fork tender. Pour the celery root and apples into a food processor, reserving the liquid. Purée the celery root and apples with the butter, salt and pepper, and a little of the cooking liquid until the mixture is smooth. Add a little more liquid if needed. Transfer the mixture to a small lidded pot and keep warm.

Place an oven-proof sauté pan with a the olive oil over medium-medium high heat. Once hot add the salmon, 1 piece at a time, skin side down and hold your spatula onto to salmon so the skin doesn’t curl up. Do the same to the second piece of salmon and allow the salmon to cook skin side down for 3-4 minutes or until the skin is crispy. Turn the heat off, flip the salmon, and place the pan in the oven to cook for another 5 minutes.

Place the fennel in a mixing bowl. Core the other apple, quarter it, and slice it thin and add it to the fennel with the scallions, lemon juice, extra-virgin olive oil, and some salt and pepper. Toss well and serve.
 

Nutritional Facts

Total Fat
58g
83%
Sugar
1g
1%
Saturated Fat
17g
71%
Cholesterol
57mg
19%
Carbohydrate, by difference
62g
48%
Protein
10g
22%
Vitamin A, RAE
172µg
25%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
150mg
15%
Choline, total
7mg
2%
Fiber, total dietary
9g
36%
Folate, total
41µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
108mg
34%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
301mg
43%
Selenium, Se
7µg
13%
Sodium, Na
1073mg
72%
Water
311g
12%
Zinc, Zn
2mg
25%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.