Roasted Salmon with Black Pepper and Ginger on Celery Root Puree

Ingredients

• 1 tablespoon(s) balsamic vinegar
• 1.5 tablespoon(s) fresh ginger
• 2 tablespoon(s) unsalted butter
• 3 shallots
• Celery Root Puree
• 2 tablespoon(s) olive oil
• Salt and freshly ground pepper
• + 8 more ingredients
• • 1 cup(s) water
  • 4 6- to 7-ounce salmon fillets
  • 2 cup(s) kosher wine or Cabernet Sauvignon
  • 1 plum tomato-peeled
  • 2 clove(s) garlic
  • 6 tablespoon(s) unsalted butter
  • 1.5 tablespoon(s) black peppercorns
  • Salt

1. Season the salmon fillets lightly with salt, brush the tops with a little melted butter and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over the fillets; if you wait too long, the butter will harden and the mixture won't stick. Cover the...

View full recipe at Food & Wine