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Salmon with Salsify and Celery Root Puree

This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.

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Ingredients

  • 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 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
  • Celery Root Puree

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
The Martha Stewart Show, March Spring 2008

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Reviews (11)

  • 1 Apr, 2008

    Yes, the Salmom does not go in the oven, but the bacon seems undercooked. It seems it would be a bit "fatty' and feel slimy in the mouth. IMHO, it should be a bit crisper. If using farm raised Salmon, which is fattier than wild salmon, it could taste and feel far too greasy and fatty.

  • 1 Apr, 2008

    Salsify is the vegetable type root that is part of the sunflower family. They peeled, chopped and cooked in the skillet. Martha mentioned it is also known as an oyster plant. There is no oven needed in this recipe, however, you could keep this salsify warm in the oven if your timing for this dish coming together is off.

  • 30 Mar, 2008

    He cooked the salmon in the pan. It didn't go into the oven.

  • 29 Mar, 2008

    Please tell me what is salsify? Perhaps I missed something. Also we all need clarification on whether this salmon does go into the oven. Can't wait to make it.

  • 28 Mar, 2008

    no oven action involved

  • 28 Mar, 2008

    MMSRJS says it went into the oven. Maybe I missed it, but I never saw anything go into the oven. He started and served it from the stove top. Maybe it was just very quick coming back from a commercial break and I missed it. I'll take your word for it and try putting it into the oven. Thanks!

  • 28 Mar, 2008

    On the show the salmon was cooked stove top only. I'm not sure why the oven says preheat. Is this an either/or?

  • 28 Mar, 2008

    I'm thinking that this is a typo! I just watched the show and I never saw the salmon hit a 350. oven!

  • 28 Mar, 2008

    I SAW HIM CARRY THE HOT SKILLET TO THE OVEN AND PUT IT IN THERE

  • 28 Mar, 2008

    My guess is that you're supposed to sear the salmon in the skillet, but then transfer the entire skillet to the oven to finish off the cooking and cook the salmon through (hence the need for an "ovenproof" skillet. ) It just doesn't explain that step in the recipe...

  • 28 Mar, 2008

    Why do I have to preheat the oven if it is not used in the recipe? Is there a step missing?