Slow Smoked Curried Salmon With Celery Root Puree And Apple And Celery Root Salad Recipes

CELERY ROOT SALAD

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

GRILLED SALMON SALAD

Steps:

• Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
• Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
• Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
• While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
• When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
• Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
• Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
• *Boyajian Orange Oil is available at specialty food stores.
• Yield: 1 1/2 cups

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

MAPLE SALMON

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

SMOKED SALMON BRINE

Steps:

• 1. Mix all ingredients together well. I use a fork to make sure everything is stirred together well.
• 2. Can use it right away or store in an airtight container.
• 3. HOW TO DRY BRINE AND SMOKE YOUR SALMON.
• 4. Cut salmon into fillet-size pieces (about the size of your hand or palm. Leave the skin on and rinse well under cold water.
• 5. Drain and pat as dry as possible with paper towels. Place salmon, skin-side-down in a plastic tray (I use a meat lug). You'll want something with high sides to hold all the moisture that will be drawn out of the fish.
• 6. Completely cover the salmon with the dry brine mixture. Be sure to pat mix around the sides as well. You want to cover up as much of the meat as possible. Cover the tray/fish with plastic wrap and let sit in the fridge or a very cold place for 24 hours.
• 7. Remove plastic wrap and thoroughly rinse fish under cold water. Remove as much of the brine as possible from the fish. Dry the fillets with paper towels (you want it as dry as possible). Let sit on a tray for 2-3 hours or until a sticky pellicle can be seen/felt on the skin of the fish.
• 8. Bring the smoker up to 200 degrees. Use ONLY alder wood chips when smoking fish. Get the smoker smoking and, working quickly, put the trays of fish in the smoker. Smoke for 2 hours and allow the temperature to come down to 70 or below.

PAN SEARED WALLEYE WITH CELERY ROOT PUREE AND APPLE SALAD

Steps:

• Preheat oven to 400 degrees F.
• Saute walleye over high heat until golden brown and flip. Place in the oven for 4 to 6 minutes or until fish is cooked to medium (about 140 degrees F).
• Boil diced celery root and Granny Smith apples in salted water until tender and remove from liquid. Add butter and mash with potato masher until smooth. Season with salt and pepper.
• Toss julienned apples with lemon oil and watercress and set aside. Place a small amount of puree on each plate and cover with a piece of fish. Garnish with apple salad.

WOLFGANG PUCK'S SALMON WITH CELERY-ROOT PUREE

Steps:

• To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy. Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
• Add the wine and vinegar and cook over medium-high heat until reduced by half. Add the chicken stock and reduce again by half. Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time. Season with salt and freshly round pepper to taste. Keep warm.
• Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water. When the water comes to a boil, cook for 15 to 20 minutes, or until soft. Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates.
• Pass the celery Root-potato mixture through the small disk of a food mill or a ricer. (Do not use a food processor; it will make a gluey puree.) Return to the pot.
• Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
• Remove from the heat. Stir in the butter and the salt and pepper to taste.
• In a small bowl, combine the ginger and black pepper. Season the salmon with salt and coat with the ginger-pepper mixture. If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side. If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan. When the pan is very hot, add the salmon and cook two minutes on each side.
• Divide the sauce among four warm dinner plates. Spoon equal amounts of celery-root puree on the center of each plate. Place salmon on top.

SLOW SMOKED CURRIED SALMON WITH CELERY ROOT PUREE AND APPLE AND CELERY ROOT SALAD

Steps:

• Whisk together the curry paste, soy sauce and juice of 3 limes in a small bowl. Add 3 ounces olive oil and whisk to combine.
• Sprinkle the salmon with salt and pepper, then pour the curry marinade over the top, coating the fish completely.
• Meanwhile, peel and dice half the celery root. Add to a pot and cover with the milk. Bring to a simmer and season with salt. Cook until tender, about 15 minutes, then drain, discarding the milk. Add the celery root to a blender along with the butter and puree until smooth. Pour back into the pot and keep warm.
• Julienne the other half of the celery root and add to a mixing bowl. Add the apples and the juice of the remaining 3 limes. Drizzle with olive oil and season with salt and pepper, then fold in the cilantro leaves. Set aside.
• Preheat the oven to 250 degrees F.
• Set up a smoker by adding the wood chips to the bottom of a stovetop smoker or 6-inch hotel pan. Place the perforated smoker insert or a 4-inch perforated hotel pan inside. Add the salmon to the perforated pan and cover tightly with foil. Place the pan on top of two stovetop burners and heat until the chips start smoking. Transfer the pan to the oven and cook until the salmon reaches an internal temperature of 135 to 140 degrees F, 30 to 40 minutes.
• To serve: Spoon the celery root puree onto a plate. Top with a piece of salmon, followed by the celery root salad on top. Repeat to make 3 more servings.

GRILLED APPLE CRISP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the apples to a 10- to 12-inch cast-iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a course crumble. Sprinkle evenly over the apples.
• Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature.
• (Alternatively, you can bake this in an 8-inch square cake pan in a 350 degrees F oven for 45 minutes to 1 hour.)