Seared Salmon with Puréed Apples

Seared Salmon with Puréed Apples
Staff Writer
Thinkstock/iStockphoto

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.

2
Servings
693
Calories Per Serving
Deliver Ingredients

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
45g
64%
Sugar
46g
51%
Saturated Fat
34g
100%
Cholesterol
40mg
13%
Carbohydrate, by difference
58g
45%
Protein
15g
33%
Vitamin A, RAE
168µg
24%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
582mg
58%
Choline, total
54mg
13%
Fiber, total dietary
2g
8%
Folate, total
39µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
60mg
19%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
353mg
50%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
315mg
21%
Vitamin D (D2 + D3)
5µg
33%
Water
325g
12%
Zinc, Zn
4mg
50%

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.