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Lemon Herb Crust Salmon with Warm Lentil Pilaf and with Celery Root and Apple Slaw

Before you taste your food, you smell it and you see it. Gee, you might even hear it cooking in another room before your plate is presented to you.

That is why Suzi is so focused on all aspects of a meal. Suzi is the creator of Cooking by the Book which began the industry of hands-on culinary parties for teambuilding and celebrations. At CBTB, Suzi crafts kitchen experiences that are fun-filled and always end in a memorable feast. Her clients cook a complete meal in a beautiful kitchen space, then dine on very own their labors. It’s just fine to be self-satisfied!

Our clients truly have to eat well. And they do. Every time. This particular combination is being offered this winter. It is a winter winner. Getting tired of “that same old salmon?” Here’s a new salmon direction for you complete with a succulent pilaf side dish and a slaw that will make you a fan of celeriac root.

Yes, this picture shows the food that looks too good to eat. Go ahead. Indulge. You can always make it again. And, Suzi bets you will!

Lemon Herb Crusted Salmon


  • 2 lemons grated zest and juice reserved separately
  • 1/2 bunch dill, fronds minced
  • 1/2 bunch thyme, leaves only
  • 1/2 cup olive oil
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • 8 5-oz salmon fillets


In a large bowl, mix together the lemon zest, dill, thyme, and red pepper flakes, and season with salt and pepper to taste. Add the salmon fillets and toss well to coat evenly.

Set the oven rack in the middle of the oven and preheat broiler for 20 minutes. Place fillets on a baking sheet and broil until cooked translucent in the center and crispy on the outside. Drizzle a scant tsp of lemon juice directly over each piece of hot salmon before serving.

Servings: 8

Source: Adapted from Corinne Trang

Warm Lentil Pilaf


  • 2 Tbs unsalted butter
  • 1 medium onion, finely chopped
  • 3 celery ribs, light green, finely diced
  • 2 carrots, cut into 1/4-inch dice
  • 1 cup brown lentils, picked over
  • 2 cups chicken stock
  • 3 cups water
  • 3 teaspoons salt
  • 3 teaspoons black pepper or to taste
  • 1 Tbs Dijon mustard
  • 2 Tbs sherry vinegar
  • 1 clove garlic, minced
  • 2 Tbs grapeseed or vegetable oil
  • 2 Tbs extra virgin olive oil
  • 2 Tbs minced flat-leaf parsley
  • 1/4 cup chives, snipped


In a large saucepan, melt the butter. Add the onion, celery and carrots and cook over moderately high heat, stirring, until softened, about 5 minutes.

Add the lentils, stock and water and bring to a boil. Simmer over moderate heat until the lentils are tender, about 25 minutes. Season with salt and pepper. Drain well and return the lentils to the saucepan.

Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the grapeseed oil and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives. Serve warm or at room temperature.

Servings: 8

Source: Adapted from Food and Wine, April 2007

Celery Root and Apple Slaw


  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Kosher Salt and freshly ground black pepper to taste
  • 1 medium celery root
  • 1 medium tart apple (like granny smith)
  • 2 medium celery stalks
  • 2 tablespoons freshly squeezed lemon juice (about ½ large lemon)
  • 2 tablespoons fresh celery leaves, finely chopped
  • ¼ cup fresh flat leaf parsley, finely chopped


Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside.

Peel and quarter the celery root and julienne with a very sharp knife. In a large bowl toss the celery root with one tablespoon of the lemon juice to prevent browning.

Core and cut the apples into quarters and julienne. Toss the apple with the celery root and the remaining tablespoon of lemon juice, set aside.

Thinly slice the celery stalks, and toss with the celery root and apples. Toss in the celery leaves and parsley.

Gently add the vinaigrette and toss again to coat all ingredients. Check for salt and pepper.

Servings: 4

Source: Adapted from: Gourmand in the kitchen