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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 Salmon Fillets, 6 ounce. each
1 avocado, ¼" dice
2 Blood Oranges
2 tablespoon Red Onion, ⅛" dice
2 tablespoon Scallion, chopped fine
½ Lime, juiced
1 tablespoon Extra Virgin Olive Oil
For Salsa:
Cut avocado into ¼ inch dice. Segment oranges and add to avocado with any juice squeezed from pulp. Add red onion, scallion, lime juice and olive oil. Season to taste with salt and pepper.
For Salmon:
Sprinkle salmon with salt on both sides. Sear salmon in a very hot (not smoking) sauté pan, in a small amount of olive oil about 2-3 minutes per side or until a slight crust forms. DO NOT OVERCOOK. Salmon should be slightly opaque in the center. Serve with potato-celery root purée and top with salsa.
For Potato-Celery Root Purée:
2 Potatoes, large yukon golds
¾ pound. Celeriac Root (celery root)
3 garlic Cloves, peeled
3 tablespoon Butter
⅛ cup Parmesan or Dry Jack Cheese
4 tablespoon Milk
Salt And Pepper
Peel potatoes and cut into one inch dice. Place in 2 quart saucepan. Peel celeriac and cut into ½ inch dice and add to potatoes. Add whole garlic cloves and cover with water. Add 1 tablespoon of salt to water. On high heat bring the water to a boil then reduce to a simmer. Cook until the potatoes are soft but not falling apart. Drain water, returning vegetables to the pan and add the remaining ingredients. Whisk together until fairly smooth (chunks are O.K.). Do not overmix or you may end up with paste. Season with salt and pepper to taste.