Pan-Fried Salmon Wrapped in Bacon with Salsify and Celery Root Purée

This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.

10 black peppercorns, crushed
2 sprigs fresh thyme
1 sprig fresh savoury
1 clove garlic, smashed
1¼ cups Syrah wine
¼ cup port
2 shallots, finely minced
2 cups beef stock
1 Tbsp. butter
3 Tbsp. extra-virgin olive oil
½ lb salsify, trimmed, peeled, rinsed, dried, and cut into 2" long pieces
sea salt
pepper, freshly cracked
18 sage leaves
6 (5-6 oz) boneless, skinless, salmon fillets
12 slices bacon
1 recipe Celery Root Purée

Place peppercorns, thyme, savoury and garlic in a piece of cheesecloth; tie with kitchen twine to enclose.

Transfer to a medium saucepan, along with, Syrah, port, and shallots. Bring to a simmer over low heat and cook until liquid has reduced by three-quarters. Add beef stock and continue cooking until liquid has reduced by two-thirds and lightly coats the back of a spoon.

Remove cheesecloth bundle from saucepan and discard; set sauce aside and keep warm.

Heat butter and olive oil in a large skillet over medium-high heat. Add salsify, season with salt, pepper and cook, stirring occasionally, until golden and tender. Remove from heat and keep warm.

Place 3 sage leaves across the length of each piece of salmon; wrap each with 2 slices bacon to secure. Heat 2 Tbsp. olive oil in a large skillet.

Season salmon with salt and pepper and add to skillet. Cook, turning once, until bacon is crisp, fish is golden, and its internal temperature reaches 130°F on an instant-read thermometer, about 4 minutes per side.

Divide celery root purée evenly between 6 serving plates. Top each with a few pieces of salsify and a piece of salmon.

Garnish with bacon and crispy sage leaves. Drizzle sauce around plate and serve immediately.

Makes 6 servings.