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Slow Roasted Wild Salmon in Lemon Grass Broth

Slow Roasted Wild Salmon in Lemon Grass Broth

Like salmon en papillote without the parchment

by Tim Granzeau

Ingredients:  (One filet serves 3 to 4)

1 Qt. light chicken stock (or low-sodium broth)

1 bunch lemon grass- chopped fine (go to an asian grocery store)

1 lemon – microplane the peel

1 small fennel bulb julienned (or leek, white part only)

1 each small red/yellow pepper julienne – poached 4 minutes in water.

1 wild fresh salmon filet – scaled, pinned, trimmed & portioned.

2 Tbsp. unsalted butter

kosher/sea salt – fresh ground white pepper

1 lemon supremes cut from a whole lemon

3 Tbsp. capers

3 tsp. minced parsley

3 tsp. minced fennel fronds

For the broth:

Simmer the chicken broth/stock with the lemon grass for 30 minutes.

Strain out and discard the lemon grass.

Simmer the leek julienne in the broth for 7 minutes.

Meanwhile, poach peppers in water for 3-4 minutes.  Strain.

For the salmon:  (250 degree oven)

Slightly warm a low-sided roasting pan on a burner to melt one tablespoon of butter.  Dredge the salmon filets, skin down in the butter and reverse to skin side up. Season with salt and pepper.  Remove to a plate skin down and season.

Place a bed of julienne under each filet position in the roasting pan.  Top with a salmon filet, skin side down.

Top each filet with a teaspoon of butter, a few lemon supremes and capers.

Roast the salmon for 25 to 35 minutes.  (Internal temp below 140 degrees)

Garnish with chopped fennel fronds and minced parsley.

Serve in a flat soup plate with the broth.

Options:   Asian flavors – mirin, sesame oil, tamari.  

Caribbean flavors:  mango, lime, habanero

Or roast dry at 350 for 15 mins.  Omit broth/veggies add shallot puree to filets