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Ingredients

• 4 salmon fillets, about 3/4-inch thick, 6 or 7 ounces each
• Salt
• 2 tablespoons (1-ounce) unsalted butter, melted
• 1 1/2 tablespoons crushed black peppercorns
• 1 1/2 tablespoons chopped fresh peeled ginger

Sauce:

• 6 tablespoons (3 ounces) unsalted butter
• 3 shallots, chopped
• 2 garlic cloves, chopped
• 1 plum tomato, peeled, seeded, and chopped
• 2 cups kosher for Passover Cabernet
• 1 tablespoon balsamic vinegar
• 1 cup water
• Salt
• Freshly ground pepper
• 2 tablespoons olive oil
• 1 recipe Celery Root Puree, recipe follows

Description

Food Network Invites You To Try This Roasted Salmon With Black Pepper And Ginger On Celery Root Puree Recipe From Wolfgang Puck.

Food Network