Christina Moore (above) of Roots Farm from Los Olivos shared a wonderful recipe recipe for a leek and celery root puree at the Ojai farmers market recently. She said it would be a perfect complement for fish and I just happened to have some Silver Brite Keta salmon from Trader Joe’s on hand thawing. She was right. It is amazing.
Salmon with celery root/leek puree
1 large leek, sliced and soaked in water to remove grit
1 medium celery root, peeled and cut into 1/2 inch pieces
1 teaspoon salt
salmon fillets (I prefer skin on)
fresh snipped dill
fresh, snipped dill
Add milk to a saucepan filled with leek, celery root and salt. Don’t cover completely with the milk. Bring to close to a boil and reduce heat to very low. Cook for about 10-15 minutes or until the celery root is soft. Puree using an immersible blender.
In a skillet heat olive oil. Coat salmon fillets with snipped dill and garlic powder. Cook on medium heat turning over until cooked evenly.
(Sauce is optional)
Mix equal portions of mayonnaise, sour cream. Add a sprinkle of garlic powder and snipped dill and mix.
Spoon puree on a plate and put salmon on top. Place a nice, big spring of dill on top for color.