Filed Under: fennel, Fish, Salmon, Seafood, yogurt sauce

Parchment Baked Salmon with Fennel Yogurt Sauce

August 2nd, 2016

Tom Gore Vineyards: Farm Fresh Recipes

This parchment baked salmon is complemented perfectly by its fresh fennel yogurt sauce and accompanying vegetables.
  • For the pouch
  • 6 Ounces of wild skinless salmon filet
  • 2 Asparagus stalks
  • 1/2 Fennel bulb (reserve fronds for sauce)
  • 1/2 Tablespoon of Meyer lemon juice
  • 1/4 Cup of shucked English peas
  • 2 Tablespoons of olive oil
  • Pea sprouts for garnish
  • Salt and pepper to taste
  • For the sauce
  • 1/4 Cup of greek yogurt
  • 1 Tablespoon of lemon juice
  • 2 Tablespoons of fennel fronds; chopped
  • 1 Tablespoon of tarragon; chopped
  • Salt and pepper to taste
  1. Preheat oven to 350 F. Fold a large piece of parchment paper diagonally in half to crease it; open, and lay it flat.

  2. Using a mandolin, thinly shave shallots, asparagus, green garlic, and fennel. Slice lemon. Shuck English peas. Combine all the vegetables together and lightly toss in olive oil, salt, and pepper.

  3. On one side of the fold, place the vegetables. Place salmon on top; drizzle with lemon juice and olive oil, and season with salt and pepper.

  4. To close, fold parchment over salmon; fold edges over and crease, in order to create a sealed half-moon-shaped pouch. Place on a rimmed baking sheet; bake until salmon is opaque, 9-12 minutes.

  5. While the packet is cooking, combine Greek yogurt, lemon juice, fennel fonds, salt and pepper.

  6. Remove pouch from oven, open carefully, finish with fresh pea sprouts and serve with yogurt sauce.

Parchment Baked Salmon with Fennel Yogurt Sauce

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