Best Crispy Onion Entangled Atlantic Salmon With Potato Celery Root Mash And Orange Thyme Reduction Recipes

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WOLFGANG PUCK'S SALMON WITH CELERY-ROOT PUREE



Wolfgang Puck's Salmon With Celery-Root Puree image

Provided by Linda Wells

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 17

6 tablespoons unsalted butter
1 shallot, chopped
1 clove garlic, minced
1 tomato, peeled, seeded and chopped
1/2 bottle cabernet sauvignon
2 tablespoons balsamic vinegar
1 cup chicken stock
Salt and freshly ground pepper to taste
1 medium-sized baking potato, peeled
1 celery root, peeled
1/2 cup heavy cream
2 tablespoons butter
Salt and freshly ground pepper to taste
1 1/2 tablespoons fresh ginger, finely minced
1 1/2 tablespoons black pepper, chopped or roughly cracked
4 salmon fillets, Alaskan King or other, each about 6 ounces
Olive oil for grilling or sauteing

Steps:

  • To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy. Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
  • Add the wine and vinegar and cook over medium-high heat until reduced by half. Add the chicken stock and reduce again by half. Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time. Season with salt and freshly round pepper to taste. Keep warm.
  • Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water. When the water comes to a boil, cook for 15 to 20 minutes, or until soft. Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates.
  • Pass the celery Root-potato mixture through the small disk of a food mill or a ricer. (Do not use a food processor; it will make a gluey puree.) Return to the pot.
  • Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
  • Remove from the heat. Stir in the butter and the salt and pepper to taste.
  • In a small bowl, combine the ginger and black pepper. Season the salmon with salt and coat with the ginger-pepper mixture. If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side. If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan. When the pan is very hot, add the salmon and cook two minutes on each side.
  • Divide the sauce among four warm dinner plates. Spoon equal amounts of celery-root puree on the center of each plate. Place salmon on top.

CELERY ROOT MASH



Celery Root Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
  • TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

SAKE-MARINATED SALMON SERVED OVER SHRIMP FRIED RICE IN A SPICY PINEAPPLE REDUCTION



Sake-Marinated Salmon Served over Shrimp Fried Rice in a Spicy Pineapple Reduction image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 1 serving

Number Of Ingredients 18

1 (10-ounce) salmon fillet
1 tablespoon chopped fresh ginger
2 cloves garlic, finely chopped
1 tablespoon finely chopped scallions
Salt and freshly ground black pepper
Medium to dry sake
1 whole ripe pineapple
1 teaspoon unsalted butter
1 tablespoons crushed red pepper, plus 1 tablespoon
Shrimp fried rice, recipe follows
2 tablespoons sesame oil
2 tablespoons chopped ginger
1 clove garlic, finely chopped
12 medium size shrimp
1 large egg, scrambled
1 tablespoon finely chopped scallions
1 cup cooked, cold, dry white rice
Lite soy sauce

Steps:

  • To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator.
  • Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside.
  • To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper.
  • Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until the oil is all absorbed. When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.

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