Roasted Salmon with Black Pepper and Ginger on Celery Root Puree

Ingredients

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

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

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