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Sautéed Salmon, Mulled Wine Beurre Rouge and Baby Vegetables

Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

Unlike many other seafood dishes, this flavorful fish goes very well with red wine. The warm spices and buttery texture of the sauce make a simple salmon fillet special enough for the holiday table.

Technique tip: Use a metal skewer to check the temperature of the fish. You should feel a slight resistance when you insert the skewer. Once you remove it, gently press the skewer against your hand. If it's warm to the touch, that's a sign that the fish is properly cooked. If it's too cold, cooking it for another minute or two. If it's too hot, that's a sign that the fish might be overcooked.

Swap option: Any good, fresh firm-bodied fish such as trout, swordfish or halibut. 


  • 1 cup fruity red wine, such as cabernet sauvignon
  • 1 large shallot, finely diced
  • 1 teaspoon mulling spices
  • 9 tablespoons unsalted butter, divided
  • fine sea salt and freshly ground white pepper
  • 2 cups celeriac, skin removed and cut into a 1-inch dice
  • 1 cup milk
  • 1 cup water
  • 12 baby carrots
  • 12 baby turnips
  • 12 baby radishes
  • 6 baby leeks, cut into 2-inch pieces
  • 1 tablespoon canola oil
  • 8 (3- to 4-ounce) salmon fillets, skin and pin bones removed



In a saucepan set over medium-high heat, add the red wine and shallot and bring to a boil. Add mulling spices and continue to cook until the wine has reduced by 3/4.


 Reduce the heat to a simmer then slowly whisk in 8 tablespoons of unsalted butter, 1 tablespoon at a time. Taste and adjust seasoning with fine sea salt and freshly ground white pepper. Set the sauce aside and keep warm.


While the wine is reducing, add diced celery root, milk and water to a medium pot set over medium-high heat. Season lightly with fine sea salt and freshly ground white pepper. Bring to a simmer and cook until the celery root is soft, about 12 minutes.


Place the celery root mixture in a blender, add remaining tablespoon unsalted butter and purée at high speed until smooth. Transfer to a small pot and keep warm.


Bring a medium pot of water to a simmer and season with fine sea salt. Add the baby carrots and blanch for 2 minutes, then remove and drain. Repeat with the remaining vegetables, set aside and keep cool.


In a sauté pan set over medium high heat, add canola oil. Season salmon with fine sea salt and freshly ground white pepper, then add to the pan without overcrowding. Cook until golden brown, 1 to 2 minutes. Turn the fish and continue to cook until a metal skewer can easily be inserted into the fish and, when left in for 5 seconds, feels just warm to the touch to your wrist, 1 to 2 minutes.


In the center of a plate, add 1 to 2 spoonfuls of celeriac root purée, arrange vegetables and place 2 salmon fillets on top of the purée. Drizzle mulled wine beurre rouge on top of the fish and vegetables. Repeat with three more plates. Serve immediately.