Salmon with a Greek twist

January 22, 2012 8:39:38 AM PST
Fish is a great way to eat healthier food and get that all-important Omega 3, but some of us aren't quite sure how to prepare fish in a delicious and unique way.

So we brought Louie Alexakis, owner of Avli Estiatorio restaurant (link: http://www.avli.us) in Winnetka, into our ABC7 studio kitchen. He showed us how to make salmon in parchment paper.

Ouzo Salmon in Parchment Paper

Vegetable Ingredients:
2 Whole Fennel Bulbs
4 Leeks
4 Sun-Dried Tomatoes
3 oz. Ouzo Or Other Anise-Flavored Liquor
1 tsp. Fennel Seeds
1 tsp. Coarse Black Pepper
1 tsp. Fine Sea Salt
1 tsp. Ground Garlic
¼ cup Olive Oil For Sautéing
4 sheets Parchment Paper

Marinade Ingredients:
3/4 cup Olive Oil
3 oz. Ouzo Or Other Anise-Flavored Liquor
1 tsp. Fennel Seeds
1 tsp. Coarse Black Pepper
1 tsp. Fine Sea Salt
1 tsp. Paprika
Four 6-to-8-oz Salmon Filets (we use Scottish Organic salmon)

Directions:

Mix all the marinade ingredients in a bowl, add the salmon filets, and fully coat and cover them.

Cover the bowl with plastic film, and refrigerate.

Allow the salmon to absorb the flavors for a minimum of 2 hours and up to 1 day.

Wash the leeks and fennel.

Remove the fennel bulbs (keep the fennel stalks for garnish if desired), and coarsely chop.

Coarsely chop the leeks after discarding the roots and the ends.

Chop the sun-dried tomatoes.

Preheat a sauté pan, and coat with a thin layer of olive oil.

When the oil begins to shimmer, add the leeks, fennel, sun-dried tomatoes, 3 oz. ouzo, and 1 tsp. each of fennel seeds, course black pepper, sea salt, and ground garlic. Cook for approx. 15-20 min. over a medium fire, stirring occasionally until the vegetables soften.

Remove from heat and let cool.

Preheat your oven to 350 degrees.

Remove the marinated salmon bowl from the refrigerator, and lay out your parchment paper.

Using a brush, coat the entire side of 1 sheet of paper with a light coat of the marinade.

Place approx. 2/3 cups of sautéed vegetables in the center of the parchment paper, and then place 1 filet on top of them.

Carefully fold the paper in half, and then fold the ends of the paper together every few inches, creasing along the seal. It is important to tightly connect the paper so that during cooking the paper does not separate. Repeat.

Place the salmon parchment packages on in a cooking pan and into the oven.

Cook for approx. 10-15 minutes, depending on how you prefer your salmon cooked.

Serve the entire parchment package on the plate, and carefully open, letting the steam escape.


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