Roast Salmon with Black Pepper and Ginger on Celery Root Puree (Wolfgang Puck) Recipe

Posted by
Rate It!
Roast Salmon with Black Pepper and Ginger on Celery Root Puree (Wolfgang Puck)
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. For the Sauce:
  2. Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed.
  3. Preheat the oven to 500 degrees F.
  4. Prepare the sauce: In a small saute pan, melt 2 tablespoons of the butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 to 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the chicken stock and reduce by half. Strain into a clean pan. Finish sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm.
  5. Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
  6. Divide the sauce among 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on top.
  7. Chicken Stock:
  8. Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing.
  9. Yield: about 2 quarts
  10. Celery Root Puree:
  11. Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
  12. Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
  13. Yield: about 2 1/2 cups
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2242.37 Kcal (9388 kJ)
Calories from fat 1344.32 Kcal
% Daily Value*
Total Fat 149.37g 230%
Cholesterol 736.44mg 245%
Sodium 1932.63mg 81%
Potassium 2030.18mg 43%
Total Carbs 48.72g 16%
Sugars 20.65g 83%
Dietary Fiber 8.52g 34%
Protein 142g 284%
Vitamin C 34.8mg 58%
Vitamin A 0.5mg 17%
Iron 8.2mg 46%
Calcium 258.7mg 26%
Amount Per 100 g
Calories 103.39 Kcal (433 kJ)
Calories from fat 61.98 Kcal
% Daily Value*
Total Fat 6.89g 230%
Cholesterol 33.96mg 245%
Sodium 89.11mg 81%
Potassium 93.61mg 43%
Total Carbs 2.25g 16%
Sugars 0.95g 83%
Dietary Fiber 0.39g 34%
Protein 6.55g 284%
Vitamin C 1.6mg 58%
Iron 0.4mg 46%
Calcium 11.9mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 56.5
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top