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Wild Salmon Baked in Parchment with Avocado-Garlic Sauce
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Today’s simple but sophisticated recipe exploits the flavor of onion, bay leaf, and tarragon to create a dish suggestive of Provencal cuisine.

Meanwhile, the creamy avocado sauce with crème fraîche enfolds the gusto of garlic and vinegar and lends the proceedings a light, fresh Latin American flavor.

Read about the amazingly strong anti-cancer powers of garlic and onions elsewhere in this issue.


Wild Salmon Baked in Parchment with Avocado-Garlic Sauce

Serves 4

Salmon ingredients

4 (6 oz each) wild salmon fillets
4 sprigs fresh tarragon
2 organic bay leaves
4 yellow or Vidalia onion ring slices
1 ripe tomato, diced
4 dessert spoons of white wine
Sea salt and organic black pepper
Sauce ingredients
1 ripe avocado
1 small pot crème fraîche
2 garlic cloves
1 teaspoon white wine vinegar (or sherry vinegar)
Sea salt and organic black pepper


Sauce instructions
  • Halve, de-stone and peel the avocado and put into a processor or blender along with the garlic cloves and vinegar, season, and blend until smooth.

  • Empty the crème fraîche into a bowl along with the avocado purée and mix thoroughly. Taste and check for seasoning as it may need a touch more vinegar. Cover and put in the fridge until needed.

  • When ready to serve the salmon fillets, remove the bay leaf.

  • Place each fillet on a plate and serve the avocado sauce separately.

Salmon instructions

Preheat the oven to 350 F (180 C)
  • Spread a large sheet of parchment (large enough to fold over the salmon) in a shallow baking tray. Place salmon fillets in tray, with an onion slice, 1/4 of tomato dice, sprig of tarragon, and 1/2 a bay leaf on each one. Season with salt and pepper and pour a dessert spoon of white wine over each one.

  • Wrap fillets loosely in the parchment and pin the top to seal.

  • Bake the salmon for 20 minutes, remove, and leave to cool, unwrapped.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



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