Salmon en Papillote with Mustard Mayonnaisse & Dill Gremolata

Directions

1. For the Salmon
2. To a small bowl, add the kosher salt, sugar, lemon zest, black pepper, and dill. Mix to combine. Sprinkle over salmon fillets and set aside while you prepare the rest of the ingredients.
3. Trim the green stalks and fronds off of the fennel bulb, reserving the fronds for the gremolata recipe below. Cut the fennel bulb in half, then slice each half into 4 wedges. Trim most of the core from each wedge, leaving just enough to hold it together. Place the wedges in a medium bowl and toss together with olive oil, salt, and pepper to taste.
4. Meanwhile, preheat a cast-iron skillet over medium heat. Once hot, add the fennel wedges to sear, browning them deeply on the two cut sides. Remove them once they’re just browned and set aside.
5. Peel and dice the turnip into roughly ¾ inch cubes. Bring a pot of salted water to a boil and add the cut turnips. Let boil for 10 minutes, or until just tender. Drain and set aside.
6. To prepare the parchment paper, fold it in half crosswise. Starting from the folded side, cut out a semicircle, staying as close to the edges as possible. Once finished, you should be able to unfold the parchment into an oval with a crease down the middle.
7. Drizzle a small amount of olive oil onto the parchment and spread evenly. Place one of the seasoned salmon fillets close to the middle of the paper, offset from the center crease. Arrange half of the seared fennel and turnips around the salmon. Drizzle everything with a little extra olive oil and fold the open side of the parchment over the salmon and arranged vegetables.
8. Starting from one corner of the folded parchment, begin crimping the edge in on itself every inch or so. For each fold, press firmly to seal. Continue until you reach the opposite corner. Press the last crease firmly at the final corner and tuck any excess underneath the bottom of the parchment packet. It should be a tightly sealed half-moon shape.
9. Repeat with the remaining salmon fillet and vegetables. Place both packets onto a sheet tray and place into a preheated 400°F oven for 12 minutes. Let the salmon rest in the parchment for 5 minutes before cutting open. Serve with Mustard Mayonaisse and Dill Gremolata (recipes below).

1. For the Mustard Mayonaisse & Dill Gremolata
2. To make the mustard mayonnaise, add the egg, 1 Tbsp lemon juice, dijon mustard, and garlic to the bowl of a food processor. Pulse to combine. With the food processor running, slowly stream in the oil. The mixture should slowly thicken and emulsify. If it looks loose when finished, add more oil, 1 tablespoon at a time, until thickened. Season to taste with salt and pepper, then set aside.
3. To make the dill gremolata, clean out the bowl of the food processor and add in the dill, fennel fronds, remaining 1 Tbsp of lemon juice, and olive oil. Pulse until the herbs and garlic are finely chopped and season to taste with salt and pepper. Set aside. Alternatively, you can make this by pounding the ingredients together in a mortar and pestle.