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