Bay Spice Scented Atlantic Salmon With Horseradish Celery Root Puree And Cardamom Beet Vinaigrette Recipe

• 4 x 4 ounce salmon, fillets, they must be an even thickness
• 1 tsp grnd bay leaf
• 1 tsp grnd fennel, seed
• 1 tsp grnd coriander, seed
• 1 lrg celery root, peeled, and, cut into large wedges
• 4 Tbsp. extra virgin extra virgin olive oil
• 1 c. cream
• 2 Tbsp. prepared horseradish
• 1 lrg beet, peeled, and, diced
• 1 Tbsp. red wine vinegar
• 4 Tbsp. extra virgin extra virgin olive oil
• 1/2 tsp grnd cardamom
• 2 ounce horseradish sprouts or possibly watercress
• 4 lrg slices smoked salmon

Directions