Salmon over Celery Root Puree

Salmon over Celery Root Puree with a Mexican red sauce and a cilantro and parsley based chimichurri sauce for a colorful dinner.
Course dinner
Cuisine Mexican, Seafood
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 3 people
Author Feed Your Soul Too



  • 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

Chimichurri Sauce

  • 1/2 Bunch Fresh Cilantro
  • 1/4 Bunch Fresh Parsley
  • 3 Cloves Garlic rough chop
  • 1/4 Cup Olive Oil


  1. 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.