parchment wrapped salmon
2 – 6 oz portions of salmon
A splash of dry white wine.
Vegetable layer of your choice – asparagus, squash (cut in half inch rounds)
For the Salsa Verde Mayonnaise:
2 fresh egg yolks
A pinch of salt, sugar, and black pepper
1 teaspoon mustard
1 tablespoon lemon juice
1.5 cups extra virgin olive oil
3 large garlic clove, finely chopped
2 tablespoons capers – finely chopped
A handful of Italian parsley – minced
1/2 cup of finely minced scallions
1 dash of hot sauce
To make the mayonnaise, combine the egg yolks, salt, sugar, pepper, mustard and lemon juice in a blender or food processor and process until smooth. With the machine running, trickle in the oil. When things start to emulsify you can start adding things faster. Voila! Mayonnaise.
Now you can stir in the rest of the ingredients and taste and adjust the seasonings – adding salt, pepper, lemon juice and hot sauce as needed. Chill until ready to serve.
Parchment Wrapped Salmon:
Preheat Oven to 400 degrees
Take your salmon chunks and salt and pepper both sides. Now smear the salsa verde all around it. You should have good coverage here. Set this aside.
Cut two 12 – 14 inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half heart shape away from the fold. You did this for Valentine’s Day as kid. Open the hearts and smear the top side of each sheet with vegetable oil. Place the layer of vegetables onto one side and your salmon chunk on top with the skin side down. Put a splash of dry white wine in your packet.
Fold have the other half of the heart on top of the packet and roll edges inward to form a secure package. Place these on a baking sheet.
Bake in the preheated oven until they are golden brown and a kitchen thermometer reads 120 degrees. This will take 6 – 10 minutes.
To serve, open the package slide the contents onto the plate next to whatever starch you’re serving and put a smear of the herbed mayo on top.
Asian Style Salmon Patties
This is a recipe that was born from necessity aboard the fishing boat Aventura. It became the go-to meal as it was fast, delicious and wasn’t fussy. It’s pretty much an Chinese dumpling with the skin integrated into the filling so that a beautiful crust can be formed while the insides remain tender and soft.
1 pound of Wild, Alaskan Salmon
1 tablespoon fresh ginger, minced
3 stalks of scallions, minced
1/2 bunch of cilantro minced
1 tablespoon of soy sauce
Salt and Pepper to taste
A splash of Chinese Xiaoxing rice wine
A dash of sesame oil
Panko Bread crumbs
Skin and cut the fish into 1/4 inch cubes. Add the minced ginger, scallions, cilantro, soy sauce, salt and pepper, and splash of dry white wine or Chinese Xiaoxing rice wine and sesame oil. Stir.
Mix in a handful of Panko crumbs and a beaten egg. What I’m looking for is a mixture that I can form into patties and will hold together. There’s a tendency to add too much egg which will lead you away from a solid crust. A better solution to more egg is to cut the cubes a little bit finer next time. Form into patties and put aside.
Now pan sear. Because you’re forming the patties, you can control thickness and thus figure out what it’s going to take to get a CRUST but also be pink in the center. Now do the batch – I usually try to portion so that there are two patties per plate. Dress with microgreens or sprouts and a drizzle of Mae Ploy – or some sort of Asian Style Aioli.
This goes great with a nice dry Riesling!