Seared Salmon with Puréed Apples



  • 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

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.


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.


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Calories per serving:

1,207 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 157g 241%
  • Carbs 153g 51%
  • Saturated 51g 255%
  • Fiber 25g 98%
  • Trans 1g
  • Sugars 95g
  • Protein 110g 221%
  • Cholesterol 346mg 115%
  • Sodium 2,358mg 98%
  • Calcium 1,458mg 146%
  • Magnesium 325mg 81%
  • Potassium 5,036mg 144%
  • Iron 7mg 39%
  • Zinc 7mg 45%
  • Phosphorus 2,208mg 315%
  • Vitamin A 3,136IU 63%
  • Vitamin C 119mg 198%
  • Thiamin (B1) 1mg 89%
  • Riboflavin (B2) 2mg 144%
  • Niacin (B3) 35mg 173%
  • Vitamin B6 3mg 164%
  • Folic Acid (B9) 256µg 64%
  • Vitamin B12 15µg 257%
  • Vitamin D 13µg 3%
  • Vitamin E 23mg 116%
  • Vitamin K 218µg 272%
  • Fatty acids, total monounsaturated 66g
  • Fatty acids, total polyunsaturated 22g
See detailed nutritional info Have a question about nutritional data? Let us know.

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