I was going to do a couple of more posts on the foods of Switzerland, but the weather has turned so nice, I just can’t get inspired to publish a piece on raclette or braserade pierrade. I’ll save those posts for the fall. In honor of the arrival of the first Copper River Salmon today, I want to share with you my very favorite way to prepare it, in parchment. Give it a try, I think you’ll love it!
Salmon fillets are a wonderful palette on which one can paint many combinations of herbs and foods with splendid results. This is a mellifluous combination of tarragon, honey and garlic in which the fillet is briefly marinated prior to baking in the parchment paper.Salmon fillets are a great way to feed a group. After cooking, it is easy to cut slices from the fillet and platter them up for a buffet.
This recipe is equally delicious served hot, at room temperature or cold.
When preparing this dish we did a comparison between an oiler Copper River salmon fillet, and a beautiful Coho fillet. We did the exact same preparation side by side and determined the Copper River is truly worth the extra drachmas! Both were good, but the difference in texture was like velvet to corduroy. The Copper River fish was much more flavorful, smooth and tender.
To remove any remaining bones from the salmon run your finger (using light pressure) along the ridge to find all of the bones and then pull them out using kitchen tweezers or needle nose pliers.
2 tablespoons splendid salad dressing
4 tablespoons olive oil
3 tablespoons chopped tarragon
1 tablespoon honey
1 tablespoon chopped garlic
1 cup chopped tomatoes
1 egg white
salt and pepper
Mix together 2 tablespoons of the tarragon, the salad dressing, honey, garlic and olive oil in a dish large enough to hold the pieces of salmon.
Rub butter on 2 sheets of parchment paper about 3 inches longer than the fillets.
After marinating, lie the fillets, skin side down on the parchment paper. Sprinkle with salt and pepper. On each fillet spread 1 cup of chopped tomatoes, pour 1/2 of the marinade and
The egg white is your “glue”. Using a basting brush paint egg white along the lengths of the parchment.
Paint egg white onto the ends of the parchment, and then fold the ends over, adding egg white as needed to secure the “packet”.
Slide the packets onto a baking sheet. Bake at 400 degrees for 20 minutes.