Soft, juicy, tender pan seared salmon fillets seared in a sweet and savory citrus butter served with a creamy celeriac puree. What’s NOT to love, right?
I love to sear salmon in a skillet because it yields a perfectly crisp seared exterior while the interior stays nice and tender. For pan seared salmon, all you really need is a little seasoning and a skillet, but for this recipe, I replaced the olive oil with a light citrus butter giving it a bright flavor that complements the celeriac puree.
If you’re looking for a low-carb side that’s delicious, just as easy to prepare as mash, and incredibly healthy then you need to try this celeriac puree. Keep in mind that though it looks like mashed potatoes it has its own distinct taste. It tastes more like celery with savory hints of onion and garlic.
Pan Seared Salmon & Celeriac Puree
- 4 6- ounce salmon fillets
- 2 teaspoons olive oil
- 1 small shallot minced
- 1/2 cup white wine
- 1/2 cup fresh squeezed orange juice
- 6 tablespoons butter cold and cubed
- Kosher salt and freshly ground black pepper to taste
- 3 pounds celeriac
- 1 shallot peeled and diced
- 4 tablespoons butter dividend
- 3/4 cup half and half
- 1 teaspoons salt or to taste
- ¼ teaspoon white pepper
To make the Salmon fillets:
- Using paper towels, pat both sides of the salmon fillets dry; season with salt and pepper. Let sit at room temperature until ready to cook.
- Warm the oil in a heated small saucepan over medium-high heat. Add the shallots and sauté for 1 minute, or until tender.
- Add the orange juice and white wine and simmer until reduced by 3/4. Turn the heat down to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not let the sauce boil as it will break. Season with salt and pepper, to taste.
- Strain the sauce through a fine mesh strainer. Add 2 tablespoons to a skillet. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and brush more butter over the fillets. (Reserve the rest of the butter to use for plating.) Cook for an additional 4-5 minutes, or until desired doneness.
To make the puree:
- Clean, trim, and peel the celeriac root; cut into chunks.
- Place celeriac root chunks into a large pot and cover with water. There water should be about 1-inch above the celeriac. Bring to a full boil and cook for 20 minutes or until celeriac is tender. Drain.
- Add 1 tablespoon of the butter to the pan and sauté the shallot on medium-high until the shallots are tender, about 1 minutes. Reduce the heat to medium-low. Add the half and half, and the rest of the butter, salt and white pepper in and heat until butter is melted.
- Add back the cooked celeriac. Using a potato masher, rice masher, or hand mixer blend the mixture until creamy and lump free.