Bay Spice Salmon With Horseradish Celery Root Puree Recipe

Fusion cuisine

Bay Spice Salmon with Horseradish Celery Root Puree recipe

About this recipe

A refined pescatarian dinner featuring slow-baked salmon infused with aromatic spices, paired with a creamy horseradish celery root puree and a vibrant cardamom beet vinaigrette.

Ingredients

  • 250 ml Amul Fresh Cream
  • 500 g Beetroot (Beet)
  • 2 x 1 kg Potato (0.95-1.05) Kg Pack Of 2 (Batata)
  • 120 g Golden Prize Pink Salmon Fillet In Oil
  • 100 g X 3 Mtr Coriander Powder Combo
  • 52 g On1Y Seed Cardamom Powder
  • 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
  • 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
  • 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
  • 500 ml American Garden Apple Cider Vinegar

Instructions

  1. 1. Mix 1 tsp ground coriander and 1/2 tsp black pepper together in a small bowl. Rub the spice mixture evenly over 4 salmon fillets until fully coated.
  2. 2. Place the salmon fillets on a parchment-lined baking sheet and refrigerate overnight to allow the flavors to develop.
  3. 3. Remove the salmon from the refrigerator an hour before cooking to bring it to room temperature.
  4. 4. Preheat the oven to 400°F. Toss 1 peeled and chopped potato with 2 tbsp extra virgin avocado oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  5. 5. In a small saucepan, bring 1 cup cream to a boil. Reduce the mixture by half, stirring occasionally.
  6. 6. Once the potato is roasted, puree it in a food processor with the warm cream mixture until smooth. Season with salt and pepper to taste and keep warm.
  7. 7. Microwave 2 peeled and chopped beets in a covered container for 5-7 minutes until soft. Blend the beets with 1 tbsp apple cider vinegar, 2 tbsp extra virgin avocado oil, and 1/2 tsp ground cardamom until smooth. Adjust the consistency with a little water or more oil if needed. Season with salt and pepper.
  8. 8. Preheat the oven to 250°F for at least 30 minutes. Place the room-temperature salmon fillets in the oven and bake for 20 minutes without opening the oven.
  9. 9. While the salmon is baking, set aside some of the baked salmon to serve with the dish.
  10. 10. To serve, drizzle the beet vinaigrette onto each plate. Place a mound of potato puree in the center, top with a baked salmon fillet.