Salmon Recipe
pomegranate molasses, roasted fall vegetables, celery root and local turmeric puree, black walnut dukkah, pomegranate seeds, local greens
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fall Vegetables
Preheat your oven to 400°F (200°C). Chop the fall vegetables into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
- 2
Make the Celery Root Puree
Peel and chop the celery root into chunks. Boil in salted water until soft, about 15-20 minutes. Drain and blend with fresh turmeric and a splash of olive oil until smooth. Season with salt and pepper to taste.
- 3
Cook the Salmon
In a skillet, heat a tablespoon of olive oil over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes on each side or until cooked to your preference.
- 4
Prepare the Dukkah
In a bowl, mix chopped black walnuts with a pinch of salt and some freshly ground spices (cumin, coriander, sesame seeds) to create a dukkah.
- 5
Assemble the Dish
On a plate, spread a generous amount of celery root puree. Top with roasted vegetables and place the salmon fillet on top. Drizzle pomegranate molasses over the salmon, sprinkle with dukkah, and garnish with pomegranate seeds and mixed greens.