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.
sheets parchment paper, each 12” x 12”
unsalted butter, softened
pound wild salmon, or enough depending on size for four individual portions
watermelon radish about the size of a lime
fresh dill, roughly chopped and divided for serving*
salt and pepper
In This Recipe
Heat the oven to 400F
Fold the parchment paper in half and cut to a heart shape when unfolded
Rub the inside surface of parchment with butter
Place one portion of salmon on each sheet
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
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
Bake for 12 minutes
Serve in the packets, each guest opening their own
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.