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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Salmon over Celery Root Purée

May 30, 2017 by Peter Block 20 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

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.

Salmon over Celery Root Puree #seaffod #dinner #rootpuree | feedyoursoul2.com

Salmon over Celery Root Puree from Feed Your Soul Too

Salmon over Celery Root Puree #seaffod #dinner #rootpuree | feedyoursoul2.com

Salmon over Celery Root Puree from Feed Your Soul Too

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.

Salmon over Celery Root Puree from Feed Your Soul Too

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 from Feed Your Soul Too

Salmon Over Celery Root Puree plated.

Salmon over Celery Root Puree #seaffod #dinner #rootpuree | feedyoursoul2.com

Salmon over Celery Root Puree plated

Print

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

Ingredients

Salmon

  • 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

Instructions

  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.

    Enjoy!   

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Filed Under: dinner, Seafood Tagged With: celery root, chimichurri, dinner, Mexican red sauce, salmon, seafpod

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Reader Interactions

Comments

  1. Vegetable puree suppliers

    June 26, 2017 at 10:20 am

    I see that you implement the purees very well in the dishes, when you recommend me to put a puree in plates? And with which main products would be luxury? Thanks and I hope to answer, greetings from Spain, here you have fans too

    Reply
    • Peter Block

      June 26, 2017 at 1:38 pm

      Thx and hopefully people will click through your link to see your products.

      Reply
  2. Suzy

    June 21, 2017 at 10:48 am

    Peter, you really have a way with salmon. This is an exceptional dish!

    Reply
    • Peter Block

      June 22, 2017 at 8:20 am

      You are very Kind Suzy.

      Reply
  3. Elizabeth

    June 17, 2017 at 9:48 am

    This is my kind of meal! Gorgeous recipe – we’re big fans of salmon in our house. 🙂

    Reply
    • Peter Block

      June 17, 2017 at 7:33 pm

      Thx so much Elizabeth. Just had another piece of salmon tonight.

      Reply
  4. Kavey Favelle

    June 16, 2017 at 8:36 am

    What a gorgeous looks plate of food and utterly delicious, all the ingredients and flavours I like. Salmon is probably my favourite fish.

    Reply
    • Peter Block

      June 17, 2017 at 7:35 pm

      Thx so much Kavey.

      Reply
  5. Igor @ Cooking The Globe

    June 2, 2017 at 5:51 pm

    Celery root puree sounds gorgeous. That’s something I have never tried before but I really would love to!

    Reply
    • Peter Block

      June 2, 2017 at 8:41 pm

      Igor, celery root goes so well with so many dishes.

      Reply
  6. Prasanna Hede

    June 2, 2017 at 2:50 pm

    My daughter eats salmon among fish and I need to try more recipes with it.This surely is on my list

    Reply
    • Peter Block

      June 2, 2017 at 8:42 pm

      We do in our house. Search salmon on my site and you will find a lot of ideas for your daughter.

      Reply
  7. Dorothy at Shockingly Delicious

    June 1, 2017 at 8:59 pm

    Love the seasonings you used! Sounds great!

    Reply
    • Peter Block

      June 1, 2017 at 9:34 pm

      Thx Dorothy.

      Reply
  8. Bintu - Recipes From A Pantry

    June 1, 2017 at 9:40 am

    That salmon dish is so good for you! I could eat a big plate of it now.

    Reply
    • Peter Block

      June 1, 2017 at 9:36 pm

      Thx so much Bintu.

      Reply
  9. Pavani

    May 31, 2017 at 4:02 pm

    That is such a healthy and delicious meal. Chimichurri is such a versatile condiment.

    Reply
    • Peter Block

      June 1, 2017 at 8:11 am

      I totally agree with you – so many ways to use chimichurri.

      Reply
  10. Jeff

    May 30, 2017 at 10:53 am

    What a beautiful dish! I’ll bet it’s delicious as well! (And I love your flatware!)

    Reply
    • Peter Block

      May 30, 2017 at 4:03 pm

      So glad you like it. Love that you like my flatware. Use it all the time because they are the only 2 pieces I have that don’t reflect too much light. LOL!

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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