Home Recipes Alaska Coho Salmon on top of Baked Celery Cream with Root Vegetables and Sautéed Spinach

Alaska Coho Salmon on top of Baked Celery Cream with Root Vegetables and Sautéed Spinach

This refined, gluten-free entrée hits the sweet spot between simple, yet special. The recipe title may sound intimidating, but we promise, the ingredients are worth mentioning! Alaska salmon is always a treat, accompanied by a lovely sellerie cream, flavorful sauteed spinach and an array of root vegetables. This rich serving of seafood is the perfect main course for a sophisticated dinner with guests.

Featuring Alaska Salmon

Ingredients for 4 servings

Ingredients

	Salmon
800 g	Alaska coho salmon
100 ml	rapeseed oil
	salt
	pepper
	Cellery
1 kg	cellery
200 ml	olive oil
1	lemon (juice and rubbing)
	salt
	pepper
	Spinach
800 g	spinach
1 clove	garlic
1	shallot
4 tbsp	olive oil
3 tbsp	Noilly Prat
	salt
	pepper
	Root vegetables
150 g	carrots
150 g	parsnip
150 g	yellow carrots
	salt
	pepper
1 L	Deep-frying oil

Step 1
Spread the celery on a baking tray lined with baking paper and bake at 165°C for about 1.5 hours, until the celery is soft. Then take it out, let it cool down and remove the shell with a knife while it is still lukewarm. Cut the celery into walnut-sized pieces and, together with the olive oil, lemon juice and lemon zest, blend with a mixer until a homogeneous cream is obtained.
Step 2
For the spinach, finely chop the garlic and shallot. Then heat a deep pan, add oil and sauté previously chopped vegetables until glassy. Add the spinach and Noilly Prat and toss for a few minutes until it has shrunked.
Step 3
For the root vegetables, heat up the deep-frying oil in a fryer. The temperature should not exceed 170°C and the pot should be large enough. Then, cut the vegetables into fine stripes and fry them until crispy. Remove with the help of a ladle, place in a bowl and salt. 
Step 4
First check the salmon for bones and remove if necessary. Then season with salt and pepper. Heat a coated pan with canola oil and sear the redfish in it for about 3-4 minutes per side.
Step 5
To serve, first place the celery cream on a plate. Then drape first the spinach and then the fried fish, one after the other. Finish with the root straw vegetables. If you like, you can drizzle good olive oil around the dish.

see all recipes

Dinner, Fruits & Vegetables, Main Courses, Seafood

Alaska Coho Salmon on top of Baked Celery Cream with Root Vegetables and Sautéed Spinach

Ingredients

Salmon

Cellery

Spinach

Root vegetables

Step 1

Step 2

Step 3

Step 4

Step 5

You might also like

Cold Smoked Salmon with California Plums and U.S. Whiskey

Seared Salmon Tataki with Shoyu Jelly & Miso Mayonnaise

Slow Cooked Wild Alaska King Salmon