Seared Salmon with Puréed Apples Recipe

Nov 05, 2012 @ 2:34 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 1,216
Daily Value: 61%
Servings: 2

High-Fiber
Gluten-Free, Wheat-Free

Fat	79g	121%
Saturated	26g	128%
Trans	0g	0%
Carbs	79g	26%
Fiber	13g	53%
Sugars	47g	0%
Protein	56g	111%
Cholesterol	173mg	58%
Sodium	2359mg	98%
Calcium	746mg	75%
Magnesium	169mg	42%
Potassium	2566mg	73%
Iron	4mg	21%
Zinc	3mg	23%
Vitamin A	1588IU	32%
Vitamin C	59mg	99%
Thiamin (B1)	1mg	45%
Riboflavin (B2)	1mg	72%
Niacin (B3)	17mg	87%
Vitamin B6	2mg	82%
Folic Acid (B9)	129µg	32%
Vitamin B12	8µg	129%
Vitamin D	7µg	2%
Vitamin E	12mg	58%
Vitamin K	115µg	144%
Fatty acids, total monounsaturated	33g	0%
Fatty acids, total polyunsaturated	11g	0%

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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.

INGREDIENTS

One 12-ounce celery root bulb, peeled and diced
2 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
1 fennel bulb, sliced thin
1 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.