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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.

Source: The Martha Stewart Show, Episode 3089c

Ingredients

Directions

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  • Ironthing
    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.
    Reply
  • charleswhitby
    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.
    Reply
  • shessionwr3906372
    30 MAR, 2008
    He cooked the salmon in the pan. It didn't go into the oven.
    Reply
  • aes43
    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.
    Reply
  • nuwala
    28 MAR, 2008
    no oven action involved
    Reply
  • StaceyRichards
    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!
    Reply
  • StaceyRichards
    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?
    Reply
  • sueorso
    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!
    Reply
  • mmsrjs
    28 MAR, 2008
    I SAW HIM CARRY THE HOT SKILLET TO THE OVEN AND PUT IT IN THERE
    Reply
  • potager
    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...
    Reply

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