Grilled Salmon* Recipe

Cooking Instructions

1. 1

   Prepare Celery Root Puree

   Peel and chop the celery root into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and transfer to a blender. Add butter and heavy cream, then blend until smooth. Season with salt and pepper to taste.

2. 2

   Roast Fingerling Potatoes

   Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and tender.

3. 3

   Glaze Cipollini Onions

   In a skillet, heat olive oil over medium heat. Add cipollini onions and cook until soft. Pour in balsamic vinegar and reduce until syrupy, about 10 minutes. Set aside.

4. 4

   Sauté Kale

   In the same skillet, add a bit more olive oil if needed. Add kale and sauté until wilted, about 5 minutes. Season with salt and pepper.

5. 5

   Cook Salmon

   Preheat grill to medium-high heat. Season salmon fillets with olive oil, salt, and pepper. Grill for about 4-6 minutes per side, or until cooked through and flakey.

6. 6

   Prepare Chianti Reduction

   In a saucepan, combine chianti wine. Bring to a simmer and reduce by half, about 10 minutes.

7. 7

   Plate and Serve

   On each plate, create a bed of celery root puree, top with grilled salmon, arrange roasted fingerling potatoes and sautéed kale on the side. Drizzle with chianti reduction and place balsamic glazed cipollini onions on top.