Green Beans With Roasted Walnuts and Sweet Cranberries
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Roasted Salmon with Black Pepper and Ginger on Celery Root Puree
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
- 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
Instructions
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