Roasted Salmon with Black Pepper and Ginger on Celery Root Puree

Name: Roasted Salmon with Black Pepper and Ginger on Celery Root Puree
Ingredients: 4 salmon fillets, about 3/4-inch thick, 6 or 7 ounces each; Salt; 2 tablespoons (1-ounce) unsalted butter, melted; 1 1/2 tablespoons crushed black peppercorns; 1 1/2 tablespoons chopped fresh peeled ginger; 6 tablespoons (3 ounces) unsalted butter; 3 shallots, chopped; 2 garlic cloves, chopped; 1 plum tomato, peeled, seeded, and chopped; 2 cups kosher for Passover Cabernet; 1 tablespoon balsamic vinegar; 1 cup water; Freshly ground pepper; 2 tablespoons olive oil; 1 recipe Celery Root Puree, recipe follows