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.