The inspirations for this Salmon Over Celery Root Purée is one of a healthy dinner plated with cool colors. I really enjoy making root purées – BBQ Salmon over a Corn and Pea Purée and a Root Vegetable Purée. I enjoy the flavor and texture of purees. Purées are the perfect base for many proteins and certainly for serving with fish. I also make a very healthy purée. I use coconut milk to create the creaminess. Sometimes I will add just a little bit of butter but if it is seasoned well, the addition of butter is not necessary.
I apologize here because I normally provide step by step pictures in my posts. I can’t remember why I do not have them here but I will try to describe what I did to help you make this at home. The celery root is made by peeling and cutting the celery root into cubes. The cubes are boiled until fork tender. Then, working in batches adding the cubes and coconut milk to a blender and proportion for your desired consistency. The Mexican red sauce is made by adding hot water to dried arbol and ancho chilies. Separately, grape tomatoes and onions are sautéed in a skillet with Mexican spices. Once the chilies are softened, everything is pureed in a blender. You can run the sauce through a sieve if you want a smoother sauce.
The last ingredient was my chimichurri sauce. You just take cilantro, parsley, garlic, salt and pepper and run through a blender with olive oil. The result for my Salmon Over Celery Root Purée with a Mexican Red Sauce Topped with a Chimichurri Sauce is one of cool colors. The red colored salmon sits on the white puree which is surrounded by the Mexican red sauce and the dish is finished by topping with the fresh green chimichurri sauce.
Salmon Over Celery Root Puree plated.
Salmon over Celery Root Puree
- 18 Ounces Salmon cut in 6 ounce fillets
- 2 Tbsp Adobo Seasoning
- 2 Tbsp Old Bay Seasoning
- 2 Tsp Olive Oil
Celery Root Puree
- 2 Whole Celery Roots cubed
- 1 Cup Coconut Milk
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tbsp Butter
Mexican Red Sauce
- 6 Whole Arbol Chilies
- 1 Pint Cherry Tomatoes
- 1/2 Whole Yellow Onion diced
- 1/2 Bunch Fresh Cilantro
- 1/4 Bunch Fresh Parsley
- 3 Cloves Garlic rough chop
- 1/4 Cup Olive Oil
Begin by bringing a pot of water to a boil. Add in the cubed celery root and cook until fork tender - 12 - 15 minutes (reserve the water). Once cool enough to handle, working in 3 batches, add the celery root and ingredients and blend to a smooth puree. If needed, add some water to make smoother. Set aside.
Take boiling water and rehydrate the arbol chilies. In a skillet, heat 1 teaspoon canola oil and add the tomatoes and onion. Cook until the tomatoes blister - 6 - 8 minutes. Take the tomatoes and onions and puree in a blender. Add the arbol chilies. Add the water until a good consistency is created.
For the chimichurri sauce, take the ingredients and blend in a food processor. Strain in a sieve for a thinner sauce.
Spice the salmon with the Old bay and Adobo seasoning. Heat a cast iron skillet on medium high heat. Add the salmon flesh side down. Move to a 325 degree oven and cook for about 10 minutes.
To serve, place the celery root puree on the bottom of your plate. Top with the salmon and pour the Mexican red sauce on the outside of the dish. Finish by topping with the chimichurri sauce.