Wild Salmon Roasted in Foil With Vegetables and Herbs

Sub-Zero Wolf Gourmet Recipes UK

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

RatingDifficultyIntermediate

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Preparation Method
1

Preparation Method
In 4-quart saucepan on 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 top 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, 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.

*1 teaspoon dried tarragon can be substituted for fresh tarragon
**2 teaspoons dried chives can be substituted for fresh chives
***1 teaspoon dried parsley can be substituted for fresh parsley

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Ingredients

 2 tablespoons salt
 1/2 pound baby carrots, peeled
 1 pound new potatoes, washed
 1 12-oz bag frozen peas and carrots
 1 head fresh fennel
 3 tablespoons extra virgin olive oil
 1 tablespoon fresh tarragon, chopped*
 2 tablespoons fresh chives**
 1 tablespoon fresh parsley, chopped***
 Lemon zest from 1 lemon
 1 teaspoon coarse sea salt
 Freshly cracked pepper
 4 (7 ounces) wild Alaskan salmon filets, skinned
 Salt and freshly ground pepper
 Fresh lemon wedges

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Ingredients

 2 tablespoons salt
 1/2 pound baby carrots, peeled
 1 pound new potatoes, washed
 1 12-oz bag frozen peas and carrots
 1 head fresh fennel
 3 tablespoons extra virgin olive oil
 1 tablespoon fresh tarragon, chopped*
 2 tablespoons fresh chives**
 1 tablespoon fresh parsley, chopped***
 Lemon zest from 1 lemon
 1 teaspoon coarse sea salt
 Freshly cracked pepper
 4 (7 ounces) wild Alaskan salmon filets, skinned
 Salt and freshly ground pepper
 Fresh lemon wedges

Directions

Preparation Method
1

Preparation Method
In 4-quart saucepan on 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 top 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, 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.

*1 teaspoon dried tarragon can be substituted for fresh tarragon
**2 teaspoons dried chives can be substituted for fresh chives
***1 teaspoon dried parsley can be substituted for fresh parsley

Wild Salmon Roasted in Foil With Vegetables and Herbs