Seared Salmon with Puréed Apples Recipe


Cal/Serving: 1,211
Daily Value: 61%
Servings: 2

Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Vitamin A1576IU32%
Vitamin C59mg99%
Thiamin (B1)1mg45%
Riboflavin (B2)1mg72%
Niacin (B3)17mg87%
Vitamin B62mg82%
Folic Acid (B9)128µg32%
Vitamin B128µg129%
Vitamin D7µg2%
Vitamin E12mg58%
Vitamin K111µg139%
Fatty acids, total monounsaturated33g0%
Fatty acids, total polyunsaturated11g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...


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.



  • 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


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.

Recipe Details

Servings: 2

Notes and Substitutions:

To read more of Matt's recipes and how to better stock your pantry, download his app Matt's Pantry

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human