If you’re looking for a tasty, new way to cook salmon, check out this recipe from Wolf. The fresh herbs add just the right amount of flavor to the salmon and vegetables, giving you one delicious meal.
- 2 tablespoons salt
- 1/2 pound baby carrots, peeled
- 1 pound new potatoes, washed
- 1 head fresh fennel
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh tarragon, chopped – or 1 teaspoon dried tarragon
- 2 tablespoons fresh chives – or 2 teaspoons dried chives
- 1 tablespoon fresh parsley, chopped – or 1 teaspoon dried parsley
- Lemon zest from 1 lemon
- 1 teaspoon coarse sea salt
- Freshly cracked pepper
- 4 (7 ounce) wild Alaskan salmon filets, skinned
- Salt and freshly ground pepper
- Fresh lemon wedges
In a 4-quart saucepan on a Wolf rangetop over high heat, add 2 1/2 quarts water. Bring to a boil. Add salt. Add carrots and blanch for 4 minutes, or until just becoming tender. Remove carrots into bowl of ice water to stop cooking. Repeat the process with the new potatoes, except blanch them for 12 minutes. Remove potatoes into bowl of ice water to stop cooking. Drain vegetables well. Remove fennel tops and thin slice from bottom, cut head of fennel in half and cut out core. Slice it very, very thin. In large bowl, combine carrots, potatoes, fennel, olive oil, herbs, lemon zest, salt and cracked pepper.
Preheat Wolf oven in ROAST at 425° F. Cut 2 large pieces of heavy duty foil (approximately 18”x 24”). Lay 1 piece of foil on counter. Arrange seasoned vegetables in center of foil. Place salmon on top of vegetables. Season top of fish with salt and pepper. Make 3 1-inch cuts in center of 2nd piece of foil and lay over the top of fish. Crimp edges of foil together and place on baking sheet. Place in center of oven and cook for 35 to 40 minutes or until fish is flaky. Remove from oven. Cut open top of foil, carefully venting any remaining steam. Serve with fresh lemon wedges.
Makes 4 servings