Crispy Skin Salmon, Stir-Fried Ginger-Cabbage & Celery Root Purée Gelson's

Ingredients

• 1 1-lb celery root, peeled and chopped
• Small yellow onion, chopped
• 1 large clove garlic
• 2 cups milk
• 4 Tbsp cold butter
• Salt and lemon juice, to taste
• 4 4-oz Scottish salmon fillets, skin on
• 1 Tbsp olive oil
• 8 oz shiitake mushrooms, cleaned and stemmed
• 1 small yellow onion, chopped
• 1 tsp white miso paste
• 1 tsp rice wine vinegar
• 1 tsp honey
• 1 tsp fresh ginger, minced
• ½ cup water
• 1 scallion
• ¼ cup dry white wine
• 1 Tbsp extra virgin olive oil
• 1 clove garlic, sliced