Salmon with Salsify and Celery Root Puree
This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.
Source: The Martha Stewart Show, March Spring 2008
- 10 black peppercorns, crushed
- 2 sprigs fresh thyme
- 1 sprig fresh savory
- 1 clove garlic, smashed
- 1 1/4 cups Syrah wine
- 1/4 cup port
- 2 shallots, finely minced
- 2 cups Homemade Beef Stock
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1/2 pound salsify, trimmed, peeled, rinsed, dried, and cut into 2-inch long pieces
- Coarse salt and freshly ground black pepper
- 18 sage leaves
- 6 (5-to-6-ounce) boneless, skinless, salmon fillets
- 12 slices bacon
- Daniel Boulud's Celery Root Puree
Place peppercorns, thyme, savory, and garlic in a piece of cheesecloth; tie with kitchen twine to enclose. Transfer to a medium saucepan, along with, Syrah, port, and shallots. Bring to a simmer over low heat and cook until liquid has reduced by three-quarters. Add beef stock and continue cooking until liquid has reduced by two-thirds and lightly coats the back of a spoon. Remove cheesecloth bundle from saucepan and discard; set sauce aside and keep warm.
Heat butter and olive oil in a large skillet over medium-high heat. Add salsify, season with salt and pepper, and cook, stirring occasionally, until golden and tender. Remove from heat and keep warm.
Place 3 sage leaves across the length of each piece of salmon; wrap each with 2 slices bacon to secure. Heat 2 tablespoons olive oil in a large skillet. Season salmon with salt and pepper and add to skillet. Cook, turning once, until bacon is crisp, fish is golden, and its internal temperature reaches 130 degrees on an instant-read thermometer, about 4 minutes per side.
Divide celery root puree evenly between 6 serving plates. Top each with a few pieces of salsify and a piece of salmon. Garnish with bacon and crispy sage leaves. Drizzle sauce around plate and serve immediately.