2 generous salmon fillets (skinless)
1 lemon
1 zucchini
1 tsp capers
¼ cup fresh flat leaf parsley and fresh basil
¼ cup unsalted butter
1 clove of garlic (peeled)
Salt and pepper
- Preheat the oven to 350
- Put the herbs, butter, garlic and a pinch of salt and pepper in a processor and blend until smooth (or, for a more rustic butter, chop the herbs and garlic finely then beat into the butter along with salt and pepper)
Lay a circle of parchment on the surface and spread a dollup of the herb butter in the centre- Season the salmon well on both sides, then place on top of the butter
- Grate over about 1tsp lemon zest
- Dot a tsp of butter onto the top of the salmon
- Chop the zucchini into ½ cm disks and scatter around the fish along with ½ tsp of capers
- Squeeze over about 1 tbsp of lemon juice (about half a small lemon)
- Gather up the parchment in the centre and tie with string
- Now make the other parcel
- Spray with water (if you have a plant sprayer that works great here) or splash with water, then bake in the oven for 15 mins for rare salmon, 17 for medium and 20 – 25 for well done
- Give each guest a parcel to open at the table
- Freshen up the flavors with a squirt of lemon juice and a sprinkle of fresh herbs after you open the parcels
Serving suggestions:
- Serve with crusty bread and a green salad
- Or on top of fresh tagliatelle
- Or with some boiled new potatoes
- Or with a generous portion of roasted asparagus
If you can make that you can make this:
- Add asparagus spears to the zucchini before cooking
- Or finely sliced fennel
- Switch out the lemon juice for pernod for a light anise flavor
- Use a different combination of fresh herbs in the butter (use soft herbs – rosemary, bay leaves etc tend to be too “woodyâ€) Use just basil, or parsley and mint, or mint and cilantro
- Or strike an exotic note with cilantro, a little fresh red chili, garlic and a little fresh ginger blended into the butter
This recipe originally appeared in a post about rainy March days and the joys of a new cookbook.