|2 servings||calories per servings 334||protein serving 26 g||carbs per serving 20 g||total fat per serving 17 g|
Rich salmon pairs well with earthy celery root, sweet pear and bitter radicchio.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||20 g|
|Dietary Fiber||6 g|
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...