Grilled Salmon with Celery Root Purée and Crispy Celery Leaves

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.