Grilled Salmon with Celery Root Purée and Crispy Celery Leaves
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Grilled salmon with celery root puree and crispy celery leaves might sound complicated, but it's actually quite straightforward and uses ingredients you probably already have on hand. The salmon is packed with omega 3 fatty acids that are wonderful for heart health, and roasting those celery leaves until they're crispy adds such a delightful textural contrast to the creamy puree. What I love most is that everything cooks simultaneously, so minimal time spent in the kitchen means more time enjoying your meal.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ¾ kgcelery root(peeled and cut into 1-inch cubes)
- 2celery stalks(chopped, reserved leaves for garnish)
- 473 mlvegetable broth
- 118 mlheavy cream
- 4 tablespoonsbutter(divided)
- 1fresh lemon(zested and juiced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper(divided)
- 2garlic clove(minced)
- 118 mlcelery leaves(reserved from stalks)
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a large pot. Add celery root cubes, chopped celery stalks, and minced garlic. Simmer for 15 minutes until celery root is fork-tender.
Tip: Cut celery root into uniform sizes so it cooks evenly.
- 2
While the celery cooks, pat salmon fillets dry with paper towels and season both sides with salt and pepper. Brush lightly with olive oil.
Tip: Drying the salmon ensures a better sear and crispier skin.
- 3
Drain the cooked celery mixture, reserving 0.5 cup of broth. Return to pot and blend with heavy cream and 2 tablespoons butter until smooth and creamy. Adjust seasoning with salt and pepper. Keep warm over low heat.
Tip: For extra smoothness, pass the purée through a fine-mesh sieve.
- 4
Heat remaining 2 tablespoons butter in a large skillet over medium-high heat until foaming. Place salmon fillets skin-side up and sear for 4 minutes until skin is golden and crispy.
Tip: Don't move the salmon around; let it sit undisturbed for the best crust.
- 5
Flip salmon fillets carefully and cook flesh-side down for 3-4 minutes until just cooked through and opaque.
Tip: Check doneness by gently pressing the thickest part; it should flake slightly.
- 6
Whisk together olive oil, lemon zest, lemon juice, and fresh thyme in a small bowl to create an herb oil. Season with a pinch of salt.
Tip: Make the herb oil while the salmon cooks for better timing.
- 7
Heat a small skillet over medium-high heat. Toss celery leaves with a drizzle of olive oil and a pinch of salt. Toast for 2-3 minutes, stirring occasionally, until crispy and fragrant.
Tip: Watch the celery leaves closely to avoid burning them.
- 8
Spoon celery root purée onto serving plates, creating a well in the center. Top each with a salmon fillet and drizzle with herb oil. Garnish generously with crispy celery leaves and a squeeze of fresh lemon juice before serving.
Tip: Plate immediately after cooking to keep the salmon warm and the purée creamy.
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