Roasted Salmon With Black Pepper And Ginger On Celery Root Puree Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 garlic cloves, chopped

2 tablespoons olive oil

1 recipe Celery Root Puree, recipe follows

Freshly ground pepper

6 tablespoons (3 ounces) unsalted butter

1 cup water

1 1/2 tablespoons crushed black peppercorns

1 plum tomato, peeled, seeded, and chopped

1 1/2 tablespoons chopped fresh peeled ginger

3 shallots, chopped

4 salmon fillets, about 3/4-inch thick, 6 or 7 ounces each

2 cups kosher for Passover Cabernet


1 tablespoon balsamic vinegar

2 tablespoons (1-ounce) unsalted butter, melted

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