Author Notes
Recently I spent some time relaxing in Seattle which happened to coincide with Copper River salmon season. In my role as guest chef it was my job to cook the meals for my hosts. Wild salmon has a very delicate flavor so restraint is called for when preparing it. The French en Papillote technique is ideal. Combining it with a ton of garlic or chipotle pepper is not.
As a side dish I prepared a bagna cauda. Among the items I used for dipping were watermelon radishes. The pink hue of the interior looks nice with salmon so I decided to add them to the packets for this version.
—pierino
Ingredients
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4
sheets parchment paper, each 12” x 12”
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1 tablespoon
unsalted butter, softened
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1 1/2
pound wild salmon, or enough depending on size for four individual portions
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1
watermelon radish about the size of a lime
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4 tablespoons
chopped shallots
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4 splashes
white wine
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1/4 cup
fresh dill, roughly chopped and divided for serving*
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salt and pepper
Directions
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Heat the oven to 400F
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Fold the parchment paper in half and cut to a heart shape when unfolded
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Rub the inside surface of parchment with butter
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Place one portion of salmon on each sheet
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Top each portion with a slice of one, watermelon radish about .25 cm thick, a tablespoon of shallots, and about one teaspoon of dill. Season with salt and pepper
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Splash each portion with white wine and fold and crimp the packets tightly closed working from the bottom point through the rounded portion at the top
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Bake for 12 minutes
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Serve in the packets, each guest opening their own
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*Keep remaining dill for added garnish at table
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.
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