Crispy-Onion Entangled Atlantic Salmon with Potato-Celery Root Mash and Orange Thyme Reduction

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
1 serving

Ingredients
  • 1 -ounce olive oil
  • 1/2 -ounce chopped Spanish onion, plus 1 medium sized onion, sliced, separated into rings
  • 1/2 -ounce garlic, minced
  • 1 -ounce fresh thyme leaves, chopped, plus sprigs for garnish
  • 2 ounces chardonnay
  • 1 cup freshly squeezed orange juice, strained
  • 1 -ounce water
  • 1 Yukon gold potato, small, peeled, rough chopped
  • 1 celery root, small, peeled, roughly chopped
  • 1 Atlantic salmon fillet (7 ounces), skinless, pin bones removed
  • 1 -ounce seasoned (salt, pepper, thyme) flour
  • 3 asparagus spears, cut in half
  • 2 ounces stone-ground cornmeal
  • 3 orange segments
Directions
  • The Sauce: Heat pan and add olive oil. Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir. Add chardonnay, let reduce. Add orange juice, let reduce again (until syrupy). Add 1-ounce of water, strain and reserve.

  • The Mash: Simmer potatoes and celery root until tender. Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic.

  • The Salmon: Dredge salmon in seasoned flour. Place asparagus spears atop the salmon. Wrap the salmon with the onions. Dredge again in cornmeal, deep fry until golden brown and finish in oven.

  • Place potato mash in center of plate. Lay the salmon atop with asparagus pointing upward. Ladle the reduction around the plate. Garnish with thyme and orange segments.


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