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About the Dish

  • Salmon Fillet

    Salmon Fillet

  • PeachDish Salt

    PeachDish Salt

  • Celery Root

    Celery Root

  • White Wine

    White Wine

  • Bosc Pear

    Bosc Pear

  • Tatsoi Greens

    Tatsoi Greens

  • Parsley


  • Thyme


  • Butter



Prepare your mise en place: Peel celery root; cut into 1/2-inch cubes. (medium dice - video?) Peel pear; remove stem and core. Thinly slice pear. Starting at the leaf end of the tatsoi, thinly slice greens, and discard the heavy stem end. Pick and chop parsley leaves. Pick and chop thyme leaves.
Season salmon filets on all sides with a total 1/2 teaspoon PeachDish salt. Put the salmon, skin side down, on the pre-heated pan in your oven, and set a timer for 12 minutes.
While salmon cooks: Place a large sauté pan with a lid over medium-high heat. Add cooking oil. When the oil is shimmering, add celery root. Cook, stirring intermittently, 5-6 minutes until it begins to brown.
Reduce heat to medium. Carefully add cooking wine, and cook 1 minute. Add pear, tatsoi, parsley, thyme and butter; remove pan from heat. Stir to combine ingredients and wilt the greens. Cover and set aside to keep warm.
The salmon will be fully cooked when it is opaque and firm to the touch. Remove it from the pan, and let rest skin side up.
Divide celery root mixture between 2 plates, and top with salmon. Enjoy!