Seared Salmon with Cider Sauce and Celery Root Purée

Ingredients

• Celery Root Purée

  • 1 onion, chopped
  • 2 tbsp butter
  • 6 cups (780 g) peeled and cubed celery root
  • 2 cups (500 ml) milk
  • 2 cups (500 ml) water
  • 1 garlic clove, finely chopped

• Cider Sauce

  • 1 small onion, finely chopped
  • 1 tbsp butter
  • 1/3 cup (80 g) lightly packed brown sugar
  • 1 Empire or Cortland apple, peeled, cored and diced
  • 1 tbsp (15 ml) cider vinegar
  • 1/4 cup (60 ml) ice cider
  • 1 1/2 cups (375 ml) beef broth
  • 1/4 tsp coarsely ground black pepper

• Salmon

  • 1 1/2 lb (675 g) salmon fillet, with the skin, cut into 4 pieces
  • 1 tbsp butter
  • 2 tbsp chopped flat-leaf parsley