This recipe was part of our “Out of the Box” weekly column written by Seattle resident Amie Simon about creating tasty dishes at home from her local CSA delivery box.
Sometimes it’s the simplest ingredients that get me cooking – as was the case this week, when I received some great herbs that I knew would complement the salmon I had waiting in the fridge.
One of my favorite books to pull recipes from is “French Women Don’t Get Fat” by Mireille Guiliano. I’ve made her Halibut en Papillote before, and knew it was delicious, but since I had fresh salmon I picked up at the Wallingford Farmers Market, I decided to make a few substitutions.
My delivery box had a good-sized fennel bulb in it with the fronds attached, so I knew that instead of using the dried fennel seeds called for in this recipe, I wanted to try it with fresh, grated fennel and some of the fronds to bring out the flavor even more. I also needed parsley, and I was given an impressive looking bunch! Luckily, you can add parsley to almost anything (potatoes, soups, sauces, etc.) so I’ll be able to use it up before it goes bad.
Fresh fennel bulb, grated
2-3 fennel fronds
2 stalks fresh parsley
1 small lemon
1-2 zucchini squash
salt and pepper to taste
Preheat oven to 350 degrees. Start with a piece of foil that’s a bit larger than your piece of salmon. Fold up the corners so it makes a packet, then drizzle olive oil in the center. Lay salmon fillet on top of oil, then distribute grated fennel, fennel leaves (they just pull right off the fronds), chopped parsley, salt and pepper, and lemon slices across the fish. Pour a few tablespoons of champagne over the top, then cover with another piece of foil and wrap up ends tightly. Cook in the oven for about 10-15 minutes (depending on your fillet size), until salmon is flaky and opaque.
While your fish is cooking, slice the zucchini and add it to a sauté pan with olive oil. Add salt and pepper and sauté for about 6-8 minutes. This simply prepared squash is a perfect accent to the more complicated salmon dish. Add another sprig or two of parsley as a garnish for serving.