Cooking Gently Baked Salmon with Zinfandel,
Shallots, Edamame, and Celery Root Purée

Gently Baked Salmon with Zinfandel,
Shallots, Edamame, and Celery Root Purée

Serves 6
Spice mixture:
½ teaspoon black peppercorns
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 ½ teaspoons dry mustard
1 ½ teaspoon sugar
1 ½ teaspoons sea salt
Shallot mixture:
1 tablespoon unsalted butter
½ teaspoon sugar
½ teaspoon light grey sea salt
8 small or 4 large shallots (about 8 ounces total), peeled and cut into 1/8-inch slices
1 cup Zinfandel
1 cup fresh or frozen shelled edamame
½ teaspoon light grey sea salt
Freshly ground black pepper
¼ cup chicken stock
1 teaspoon high quality extra virgin olive oil
1 teaspoon minced fresh marjoram or oregano
Celery root purée:
2 celery rotts (aobut 2 to 2 ½ pounds each), without leaves
1 ½ cups milk (whole, 2 percent, or soy milk) or cream, or as needed, depending on desired thickness
½ cup chicken stock
1 tablespoon butter, softened, or as needed
2 tablespoons heavy cream (optional)
½ teaspoon salt
1/8 teaspoon ground white pepper
Pinch of ground nutmeg
6 salmon fillets, all skin and bones removed, 5 to 6 ounces each
1.For the spice mixture: In a clean coffee or spice grinder, grind the spices finely, about 4 seconds. Reserve until needed.
2.For the shallot mixture: In a 10-inch sauté pan over medium-low heat, melt the butter. Add the sugar and salt and stir to blend. Add the shallots and sauté until the shallots are well coated with the mixture, about 2 minutes. Add the wine, stir to blend, and cook until all of the wine has evaporated and the shallots are well caramelized, 45 to 50 minutes, stirring the mixture occasionally as the wine takes on a jamlike consistency. Keep the mixture warm until needed.
3.For the edamame: If the edamame are frozen, blanch according to package directions. Drain.
4.In a 1 ½ quart saucepan over medium heat, warm the edamame, salt, pepper, and chicken stock until just heated through, about 2 minutes. Just before serving, drizzle the olive oil onto the edamame and stir in the marjoram until blended. Keep warm until needed.
5.For the celery root purée: Peel and cut the celery roots into ½-inch cubes just before using to keep them from turning brown. Place the celery root cubes in a large skillet with enough milk to almost cover. Bring to a simmer over medium-high heat, reduce the heat to medium, and cook, covered, until the celery root is tender, 20 to 25 minutes.
6.Place the celery root, milk, and chicken stock into the Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until smooth. Return to the pan. Add the butter and stir gently to melt and incorporate. Add more milk or cream as desired to reach a smooth consistency. Season the mixture with salt, pepper, and nutmeg. Keep warm until needed.
7.Preheat the oven to 250°F.
8.Place the salmon fillets on a baking sheet. Rub ½ teaspoon of spice mixture onto each salmon filet. Place on the middle rack in the oven and bake until tremblant (barely translucent in the center and a little wiggly to the touch, about 20 minutes. Cover to keep warm, if necessary.
9.Place a cup or so of the celery root purée on each plate. Nestle a salmon fillet up against the purée and sprinkle the shallots over the salmon. Spoon 2 heaping tablespoons of edamame onto each plate. Serve immediately.

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