This recipe comes to us from Hillary Davis’s newest cookbook, French from the Market.
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Salmon in Parchment with Capers & Lemon
"I learned this cooking technique from a friend and chef at a restaurant that popped up on the beach for one summer season in Juan-les-Pins. I volunteered to help her get started in the kitchen during the first couple of weeks when the restaurant opened, as the restaurant was only a half-hour drive from my house and I always wanted to see behind the scenes of these beach restaurants, how they cook for a crowd in such crowded quarters!" — Hillary Davis
Ingredients
- 2 medium tomatoes unpeeled
- 4 spears broccolini stalks peeled
- ½ organic lemon thinly sliced
- 1 tsp sea salt plus more to season the salmon
- 2 tbsp freshly squeezed lemon juice
- â…“ cup dry white wine
- 2 tbsp capers in brine drained
- 12 large fresh basil leaves torn into small pieces
- 4 4-ounce salmon fillets
- Freshly ground black pepper
- Cooked white rice for serving
Instructions
- Place a large piece of parchment paper over the top of a medium saucepan or Dutch oven. Using scissors, cut a circle that is 4 inches larger than the pot, so the parchment will be large enough to fold over the food, using the top of the pot as a guide. Fit the paper into the pot. Cut another piece like this one and fit it in the pot over the first piece.
- Slice the tomatoes into eighths and toss into a large bowl. Toss in the broccolini, then the lemon slices. Add the sea salt, lemon juice, wine, capers, and basil. Using clean hands, toss everything to coat thoroughly, then pour it all into the parchment-lined pot. Reserve the bowl.
- Season the salmon fillets with sea salt and pepper, then rub them in the bowl to coat with any leftover sauce. Place the fillets on top of the vegetables in the pot.
- Bring the edges of the first piece of parchment together, then bring the ends of the second piece of parchment together over the top, folding to form a loose seal.
- Place the lid on the pot and cook over medium-high heat for 7 minutes. Reduce the heat to medium and cook for 7 minutes or until the salmon is cooked to your preference and the vegetables are tender. You might see steam escaping while it cooks; that is fine.
- Spoon the salmon, vegetables, and lovely sauce out of the pot onto each plate to serve, passing the cooked rice to the side.
Notes
Reprinted with permission from French from the Market by Hillary Davis. Gibbs Smith Books 2024.
Nutrition
Calories: 242kcalCarbohydrates: 45gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 898mgPotassium: 2118mgFiber: 17gSugar: 13gVitamin A: 4373IUVitamin C: 561mgCalcium: 302mgIron: 5mg
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Photography by Sheena Bates.
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