Seared Salmon with Puréed Apples

Staff Writer
Seared Salmon with Puréed Apples
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
1197
Calories Per Serving
Deliver Ingredients

Notes

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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.
 

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.

Nutritional Facts

Total Fat
78g
100%
Sugar
49g
N/A
Saturated Fat
26g
100%
Cholesterol
173mg
58%
Protein
55g
100%
Carbs
74g
25%
Vitamin A
358µg
40%
Vitamin B12
8µg
100%
Vitamin B6
2mg
84%
Vitamin C
52mg
86%
Vitamin D
7µg
2%
Vitamin E
12mg
60%
Vitamin K
144µg
100%
Calcium
714mg
71%
Fiber
11g
45%
Folate (food)
110µg
N/A
Folate equivalent (total)
110µg
28%
Iron
3mg
19%
Magnesium
158mg
39%
Monounsaturated
33g
N/A
Niacin (B3)
17mg
85%
Phosphorus
1079mg
100%
Polyunsaturated
11g
N/A
Potassium
2311mg
66%
Riboflavin (B2)
1mg
75%
Sodium
2667mg
100%
Thiamin (B1)
0.7mg
47.8%
Trans
0.5g
N/A
Zinc
3mg
22%