For the Sauce:
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.
Preheat the oven to 500 degrees F.
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.
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.
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.
Chicken Stock:
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.
Yield: about 2 quarts
Celery Root Puree:
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.
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.
Yield: about 2 1/2 cups

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Nutrition Facts

Per Serving Per 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

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