Roasted Salmon with Black Pepper and Ginger on Celery Root Puree
- SERVINGS: 4
- Four 6- to 7-ounce salmon fillets, 3/4 inch thick
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons black peppercorns, crushed
- 1 1/2 tablespoons fresh ginger, chopped and peeled
- 6 tablespoons unsalted butter
- 3 shallots, chopped
- 2 garlic cloves, chopped
- 1 plum tomatopeeled, seeded, and chopped
- 2 cups kosher wine or Cabernet Sauvignon
- 1 tablespoon balsamic vinegar
- 1 cup water
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- Celery Root Puree
- Season the salmon fillets lightly with salt, brush the tops with a little melted butter and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over the fillets; if you wait too long, the butter will harden and the mixture won't stick. Cover the salmon and refrigerate until needed.
- Preheat the oven to 500°.
- In a small sauté pan, melt 2 tablespoons of the butter until foaming. Over medium heat, sauté the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook for 1 or 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little and reduce until 1/2 cup remains. Pour in the water and reduce by half. Strain the sauce into a clean pan. Whisk in the remaining 4 tablespoons of butter and season to taste with salt and pepper; keep warm.
- Brush some olive oil on a rimmed baking sheet and arrange the salmon fillets on the sheet. Roast until medium, about 10 minutes; the salmon should be cooked on the outside, but still slightly underdone inside.
- Pour the sauce on 4 warmed dinner plates. Spoon the celery root puree in the center of each plate, set a salmon fillet on top and serve.
Serve With Recipe courtesy of Wolfgang Puck, Adventures in the Kitchen, Random House, 1991.