Seared Salmon with Cider Sauce and Celery Root Purée

Seared Salmon with Cider Sauce and Celery Root Purée

  • Preparation 30 min
  • Cooking 55 min
  • Servings 4
Featured in RICARDO Magazine (BACK TO SCHOOL 2015)
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Ingredients

  • Celery Root Purée

    • 1 onion, chopped
    • 2 tbsp butter
    • 6 cups (780 g) peeled and cubed celery root
    • 2 cups (500 ml) milk
    • 2 cups (500 ml) water
    • 1 garlic clove, finely chopped
  • Cider Sauce

    • 1 small onion, finely chopped
    • 1 tbsp butter
    • 1/3 cup (80 g) lightly packed brown sugar
    • 1 Empire or Cortland apple, peeled, cored and diced
    • 1 tbsp (15 ml) cider vinegar
    • 1/4 cup (60 ml) ice cider
    • 1 1/2 cups (375 ml) beef broth
    • 1/4 tsp coarsely ground black pepper
  • Salmon

    • 1 1/2 lb (675 g) salmon fillet, with the skin, cut into 4 pieces
    • 1 tbsp butter
    • 2 tbsp chopped flat-leaf parsley

Preparation

  • Celery Root Purée

  • Cider Sauce

  • Salmon

Personal Note