Modern salmon with a nut crust, celery and apple purée, and glazed beets with kale chips - photo 1
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Modern salmon with a nut crust, celery and apple purée, and glazed beets with kale chips

Main Dishes Fusion cuisine 90 min Medium 38 wyświetleń ~72.26 PLN - (0)
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Description

A seasonal, winter main dish combining delicate roasted salmon with a crunchy, aromatic crust of walnuts and parsley, creamy purée of celeriac and apple, and shiny, sweet-and-sour beets glazed with honey, orange, and balsamic. The dish has a modern character: a contrast of textures (creamy, crunchy, soft), a contrast of colors (pink salmon, deep red beets, green kale chips), and a refined yet simple flavor composition. Perfect for a winter dinner or an elegant gathering, it pairs well with a light white wine (Sauvignon Blanc) or sparkling wine. The visual appeal is highlighted by: the shine of the glaze on the beets, the golden crust of the salmon, and the precise arrangement of the purée as a base on the plate.

Ingredients (19)

Servings:
4
  • Salmon fillet 600 g
  • Celery root 2.5 szt.
  • Apple 0.8 szt.
  • Beets 400 g
  • Orange 0.8 szt.
  • Honey 30 ml
  • Butter 40 g
  • Walnuts 80 g
  • Olive oil 30 ml
  • Kale (kale) 80 g
  • Lemon 0.4 szt.
  • sugar 10 g
  • Balsamic vinegar 20 ml
  • Milk 40 ml
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Grated Parmesan 40 g
  • Toasted sesame seeds 10 g
💰 Szacowany koszt dania: ~72.26 PLN (18.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take all the ingredients out of the fridge 15-20 minutes before starting — the salmon should be at room temperature (no longer than 30 minutes). Preheat the oven to 200°C (fan 180°C). Prepare two baking sheets, parchment paper, an immersion blender or potato masher, an orange zester, a mixing bowl, and a cast iron or non-stick skillet.

Ingredients: Salmon fillet, Celery root, Beets, Kale (kale)
Use a large sharp cutting board and a sharp knife for peeling and chopping vegetables. Baking in a preheated oven provides even browning. Do not take the salmon out of the fridge for too long.

Beets - roasting and glazing

2

Wash the beets under running water, trim the leaves (they can be kept). Wrap each beet individually in aluminum foil. Place on a baking sheet and bake in a preheated oven for 45-60 minutes, until a fork inserted in the center goes in smoothly (check for tenderness after about 45 minutes). Once removed, let cool for 10 minutes, then carefully peel off the skin (it should come off easily when rubbed with a towel).

Ingredients: Beets
Use kitchen gloves when removing the foil. Baking time depends on the size of the beets; smaller ones bake faster. If the beets are very small, check after 35 minutes.

Beets - glaze

3

When the beets are peeled and still slightly warm, prepare the glaze: in a small saucepan, combine the juice squeezed from one orange, honey (30 g), balsamic vinegar (20 g), and sugar (10 g). Heat over low heat for 3-5 minutes until the sugar dissolves and the mixture thickens slightly. Add 10 g of butter and stir for 30 seconds over the heat to achieve a shine. Drizzle the glaze over the peeled beets and bake together for another 5-7 minutes at 180°C, until the glaze caramelizes nicely.

Ingredients: Orange, Honey, Balsamic vinegar, sugar, Butter, Beets
Use a small saucepan with a non-stick coating. Stir constantly to prevent the glaze from burning. The glaze should be sticky and shiny; if it is too thin, cook for an additional 1-2 minutes.

Celery and Apple Purée

4

Peel the celery root and cut it into cubes about 2 cm. Peel the apple, remove the core, and cut it into smaller pieces. Place the celery and apple in a pot, cover with cold water so that the water covers the ingredients by 1-2 cm, and add 2 g of salt. Bring to a boil over medium heat, then simmer for 18-22 minutes until the celery is soft (check with a fork). Drain (reserve some cooking water), return to the pot, add butter (20 g) and milk (40 ml). Blend with an immersion blender until smooth or mash with a potato masher until creamy. If it is too thick, add 1-2 tablespoons of the cooking water. Season to taste with salt and 1 g of pepper.

Ingredients: Celery root, Apple, Butter, Milk, Salt, Ground black pepper
Use a pot with a diameter of 18-20 cm with a lid. If you don't have an immersion blender, use a regular countertop blender (be careful with the hot mixture). The purée is ready when it is silky, lump-free, and slightly shiny from the butter.

Preparation of the nut shell

5

Dry the walnuts in a dry pan for 2-3 minutes over medium heat until they start to smell. Set aside to cool. Grind the walnuts in a food processor to a coarse sand (not to a paste). To the ground walnuts, add finely chopped parsley (from a 30 g bunch) and, if using, grated Parmesan (40 g). Season with 1 g of salt and 1 g of pepper. Add 10 g of melted butter or 10 g of oil and mix until the mixture slightly sticks together — it should resemble moist crumbs.

Ingredients: Walnuts, Parsley, Butter, Grated Parmesan, Salt, Ground black pepper, Olive oil
Use a food processor with a pulse setting to control the chopping. The mixture should not be completely ground into a paste — keep small pieces of nut for texture.

Preparing the salmon

6

Divide the salmon fillet into 4 equal portions (about 150 g each). Pat each piece dry with a paper towel. Make two shallow cuts in the skin (lengthwise), brush lightly with 10 g of olive oil, and season both sides with salt (2 g in total) and pepper (1 g). Evenly spread a layer of nut crust on top of each piece, pressing down slightly with a spoon.

Ingredients: Salmon fillet, Walnuts, Parsley, Olive oil, Salt, Ground black pepper, Grated Parmesan
Use a sharp knife for portioning. If the shell doesn't want to stick, first spread a thin layer of mustard or beaten egg white (optional) — this is not necessary if the mixture is slightly moist.

Frying and finishing the salmon

7

Preheat a cast iron or heavy non-stick skillet over medium-high heat. When the skillet is hot, place the salmon portions skin-side down (if there is skin) and fry for 1.5-2 minutes until the skin is nicely browned. Then transfer the skillet to an oven preheated to 200°C and bake for 6-8 minutes (time depends on the thickness of the fillets). The salmon is ready when the flesh is slightly opaque on the outside and easily flakes with a fork, and the internal temperature is about 50-54°C for medium doneness.

Ingredients: Salmon fillet, Olive oil, Salt, Ground black pepper, Walnuts
Use kitchen gloves when transferring the pan to the oven. If you don't have an ovenproof pan, transfer the salmon to a baking sheet lined with parchment paper after briefly frying it skin-side down.

Kale Chips

8

While the salmon is cooking in the oven, trim the thick stems from the kale leaves and tear the leaves into bite-sized pieces. Spread them on a baking sheet lined with parchment paper, drizzle with 10 g of olive oil, and gently mix with your hands so that the leaves are lightly coated. Sprinkle with 1 g of salt. Bake at 160°C for 8-10 minutes, until the leaves become crispy — keep an eye on them to prevent burning. Once baked, set aside; they will harden as they cool.

Ingredients: Kale (kale), Olive oil, Salt
It's best to bake kale on a different tray than beets or salmon. If the leaves are wet, dry them with a paper towel before baking; otherwise, they won't become crispy.

Finishing with glaze and lemon

9

Just before taking the salmon out of the oven, heat the remaining prepared glaze (if it has cooled) and lightly brush the top of each fillet with it. After removing from the oven, drizzle the fillets with fresh juice from half a lemon (about 10-15 g) — this will enhance the flavor and add freshness.

Ingredients: Lemon, Honey, Orange, Balsamic vinegar, Butter, Salmon fillet
Use a silicone brush to evenly spread the glaze. Don't overdo it with the lemon juice; it should enhance the flavor, not dominate.

Plate assembly

10

On each plate, place 2-3 tablespoons of purée (about 100 g per serving) and gently spread it with a spoon to create a "nest." On the purée, place a portion of salmon with a nut crust. Next to it, arrange 2-3 pieces of glazed beets. Add a handful of kale chips for color and texture. If using, sprinkle the top with toasted sesame seeds (10 g divided) and lightly drizzle with a bit of oil. Serve immediately.

Ingredients: Salmon fillet, Celery root, Beets, Kale (kale), Toasted sesame seeds, Grated Parmesan
Arrange the elements thoughtfully: purée as the base, salmon placed slightly off-center, beets and chips alongside. The dish tastes and looks best when served hot.

Possible adjustments and serving

11

Taste the dish and season with salt or pepper if needed. Serve with a slice of lemon on the side. Serve immediately after preparation to keep the crust crispy and the purée hot.

Ingredients: Lemon, Salt, Ground black pepper
If you prepare the ingredients in advance, bake the salmon last. The beets and purée can be made up to 24 hours ahead and gently reheated before serving.

Fun Fact

💡

Walnuts and citrus fruits were valued in ancient times - walnuts appeared on Roman tables, and the combination of nuts with fish is a traditional way to enhance the richness and aroma of the dish.

Best for

Kolacja zimowa Eleganckie przyjęcie Romantyczna kolacja

Tips

🍽️ Serving

Serve on large, white plates to highlight the colors. Leave space between the elements on the plate; the purée will serve as a base and absorb the juices from the salmon. A light, fruity white wine (Sauvignon Blanc) or a slightly sparkling wine pairs well with the dish. You can add thin slices of pickled red onion as a garnish for contrast.

🥡 Storage

Store separately: salmon (without skin) and purée in airtight containers in the refrigerator for up to 24 hours. Store beets in a separate container for up to 48 hours. Keep crispy elements (crackers, chips) separately in a dry place and add just before serving. Reheating: it's best to briefly heat the salmon in the oven for 5-7 minutes at 160°C covered with foil to avoid drying out; heat the purée over low heat with a tablespoon of butter or a splash of milk.

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