Recently, The Boston Globe featured a series of articles and recipes about salmon, including one in which chefs and consumers lauded the superior attractions of wild salmon, compared with farmed fish.
We like some of their recipes, and adapted this one.
This recipe employs a technique called oven-poaching, which simply means that the fish cooks in its own juices inside parchment paper. As Globe food writers Sheryl Julian and Julie Riven said, this “…gives [salmon] the simple, pristine quality of stove-top poaching in an aromatic broth; but the oven method is easier. Make more than you need so you can compose a Nicoise salad for tomorrow's lunch.”
Oven-Poached Side of Salmon
Adapted from Sheryl Julian & Julie Riven (Boston Globe, July 4, 2007).
2 (30 oz each) boneless wild Alaska Sockeye Salmon fillets
2 tablespoons organic extra virgin olive or macadamia nut oil, or to taste
Sea salt and organic black pepper, to taste
1/2 bunch fresh thyme, parsley, or ½ Tbsp dried organic dill or fennel seed
1 lemon, cut into wedges (for serving)
Pre-heat oven to 450 F.
- Line the bottom a large rimmed baking sheet with a piece of parchment paper. Brush a wide diagonal band across the paper with 1 tablespoon of the olive oil (this is where the salmon will sit). Lay the salmon, skin side down, diagonally on the paper. Brush the flesh with the remaining olive oil.
- Sprinkle with salt and pepper. Generously cover the salmon with sprigs of thyme, parsley, or dill. Cover the whole fillet with another sheet of parchment paper. Fold up the edges of the bottom paper and crimp them with the top paper so the salmon is partly encased. The seal doesn't need to be tight.
- Poach the salmon for 15 minutes or until the fish flakes easily when pierced with the tip of a knife. Remove the pan from the oven. Set it aside for 10 minutes.
- Set a large platter on the counter. Remove the top sheet of parchment paper. Slide a large metal spatula under the salmon to loosen it from the bottom paper. Use one hand to lift the pan with the salmon. Holding the pan with one hand, and using the spatula in the other, gently slide the salmon onto the platter. Serve with fresh peas and mint.