ATLANTIC SALMON BAKED IN PARCHMENT
Steps:
- Make salmon packets: Divide salmon into four portions and season each with salt and pepper. Melt butter and saute cucumber, celery, and shallots until soft. Season with salt and pepper. In food processor, puree 1/4 butter until soft, scraping down sides with a rubber spatula. Add the chopped herbs, juice, salt and pepper, and blend. Fold four pieces of parchment paper in half, then into the shape of a large heart. Divide sauteed vegetables and place 1/4 on each parchment. Top with salmon, then 2 Tbs. each of herb butter. Fold over sides of parchment to seal. Hold packets in refrigerator until ready to serve. Make the puree: Steam the potato, fennel, and celery root until soft. Roast garlic cloves in 400 oven until brown and soft, then squeeze from skins. Puree fennel, olive oil, and garlic in food processor. Pass potato and celery root through the fine plate of a food mill, then mill the pureed fennel. Heat the cream, then stir in vegetable puree. Season to taste and keep warm. Make the sauce: Sweat the shallots in olive oil until translucent. Add bay leaf, peppercorns, wine, and vermouth, and reduce to 1/5 of original volume. Add lobster stock and reduce again to 1/5 of original volume. Remove from heat and whisk in cubed butter, a small amount at a time. Whisk in thyme. Add lemon juice, salt and pepper to taste, and strain through a fine strainer. Assemble the dish: Preheat oven to 500. Roast salmon packets on a baking pan for 8-10 mins. or until bag inflates and turns light brown. While salmon is cooking, spoon warm puree into the center of four warm plates. Toss herbs and celery leaves with olive oil and season. Open salmon pouches and transfer fish and vegetables to plates. Top with herb salad and then ladle sauce around plates.
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Hamidun Islam
islam@gmail.comThis recipe is a winner! The salmon is cooked to perfection and the vegetables are roasted to perfection.
Laxmi Khadka
k_l@gmail.comI'm a big fan of salmon and this recipe is one of my favorites. It's so simple, yet so flavorful.
gutyutt 7o799j
7o799j-g40@yahoo.comThis recipe is perfect for a special occasion dinner. It's elegant and delicious.
sakhawat Butt
buttsakhawat56@aol.comI love how easy this recipe is to make. I can have it on the table in less than 30 minutes.
Edward Lukhele
lukhelee@gmail.comI've made this recipe several times and it's always a hit. It's so easy to make and the salmon always turns out perfect.
Beenie Wizzy
b98@gmail.comThis recipe is a great way to get kids to eat fish. My kids loved it!
Alifuzzaman Alif
alif-alifuzzaman26@yahoo.comI'm not a big fan of fish, but I really enjoyed this recipe. The salmon was so moist and flavorful.
Sohail Mumtaz Bajwa
s@aol.comThis recipe was a lifesaver! I had a bunch of salmon that I needed to use up and this was the perfect way to do it.
Kim soohyun
soohyun_kim25@gmail.comI'm so glad you enjoyed the recipe! Salmon is such a versatile fish and it's perfect for a quick and easy weeknight meal.
Damien Davis
dd68@yahoo.comThis is the best salmon recipe I've ever tried.
Ibrahim Ally
ibrahim.ally@hotmail.frI was a bit skeptical about cooking salmon in parchment paper, but I'm so glad I tried it. The salmon was cooked evenly and the parchment paper made cleanup a breeze.
Hassan raza Raza
r10@yahoo.comMy family loved this recipe! It's now a regular in our dinner rotation.
Mary Ekong
ekong-m3@gmail.comI'm not a big fan of salmon, but this recipe changed my mind. It was so easy to make and the salmon was so moist and flavorful.
Jan Cs
jc@hotmail.comAbsolutely delicious! The salmon was cooked to perfection and the flavors were amazing.