INGREDIENTS (PER SERVING)
a quarter-pound piece of salmon,
1 small-to-medium Yukon Gold potato, halved and sliced thin
2 medium carrots, sliced into thin strips
1 shallot, minced
1 slice of Meyer lemon
1 T salt-packed capers
2 T extra-virgin olive oil
salt + black pepper, or red pepper flakes if you want to add a bit of heat
12” square of parchment
METHOD
Preheat oven to 375º.
Lay out the parchment and smear with 1 T EVOO, then arrange and layer the potato slices like fish scales to create a 4” x 6” bed. Scatter minced shallots over the potatoes, then lay the salmon piece on top and cover that with remaining 1 T EVOO, capers and lemon slices. Lay the carrot strips along each side of the salmon, then seal the parchment to retain the steam.
Bake for 20–30 minutes for medium-rare to medium.
TOOLS
Parchment sheet – about 11” x 14”
Kitchen knife
Cutting board