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Wild Salmon Baked in Parchment with Avocado-Garlic Sauce
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.
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