Frank's Recipes! Pan Seared Salmon with Blood Orange Avocado Salsa

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Pan Seared Salmon with Blood Orange Avocado Salsa

4 Salmon Fillets, 6 oz. each
1 Avocado, 1/4" dice
2 Blood Oranges
2 tablespoons Red Onion, 1/8" dice
2 tablespoons Scallion, chopped fine
1/2 Lime, juiced
1 tablespoon Extra Virgin Olive Oil

SALSA
Cut avocado into 1/4 inch dice. Segment oranges and add to avocado with any juice squeezed from pulp. Add red onion, scallion, lime juice and olive oil. Season to taste with salt and pepper.

SALMON
Sprinkle salmon with salt on both sides. Sear salmon in a very hot (not smoking) saute pan, in a small amount of olive oil about 2-3 minutes per side or until a slight crust forms. DO NOT OVERCOOK. Salmon should be slightly opaque in the center. Serve with potato-celery root puree and top with salsa.

POTATO-CELERY ROOT PUREE
2 Potatoes, large yukon golds
3/4 lb. Celeriac Root (celery root)
3 Garlic Cloves, peeled
3 tablespoon Butter
1/8 cup Parmesan or Dry Jack Cheese
4 tablespoon Milk
Salt And Pepper

Peel potatoes and cut into one inch dice. Place in 2quart saucepan. Peel celeriac and cut into 1/2 inch dice and add to potatoes. Add whole garlic cloves and cover with water. Add 1 tablespoon of salt to water. On high heat bring the water to a boil then reduce to a simmer. Cook until the potatoes are soft but not falling apart. Drain water, returning vegetables to the pan and add the remaining ingredients. Whisk together until fairly smooth (chunks are O.K.). Do not overmix or you may end up with paste. Season with salt and pepper to taste.