Simple party platters: Filet of salmon

The View from the Bay's Nick Smith got the recipe from Chef Hugh Groman of Greenleaf Platters.

RECIPE:

Fillet of salmon baked in parchment with asparagus, new potatoes, sauteed leeks and a lemon caper butter
Servings: 4

  • 1 1/16 pounds salmon -- trimmed and sliced into 4 4oz portions
    FOR BUTTER:
  • 1/2 clove garlic -- chopped fine
  • 1 medium lemon -- zest and juice to taste
  • salt and pepper -- to taste
  • 1/2 teaspoon red pepper flakes -- to taste
  • 1/4 bunch chives -- sliced
  • 2 tablespoons extra virgin olive oil -- to taste
  • 4 tablespoons unsalted butter -- softened
  • 2 tablespoons capers -- drained and chopped
  • 12 ounces new potatoes -- sliced and simmered in salted water
    until tender (bring up from cold water)
  • 1 pound asparagus -- trimmed and blanched in salty boiling water for 1 minute
  • 1 medium leek -- trimmed, sliced, soaked, drained and sauteed with olive oil, salt and pepper until soft

    Directions:

  • Prep potatoes, asparagus and leeks according to directions above.
  • Combine butter, olive oil, garlic, capers, lemon juice and zest, salt and pepper, red pepper flakes and sliced chives in a bowl and whisk to combine.
  • Slice salmon into 4 oz portions.
  • Layer parchment packs with potatoes, salmon (seasoned with salt and pepper), asparagus and leeks and dot the caper butter over all.
  • Bake at 400 degrees about 10 minutes or until top of packs and internal contents feel hot to the touch.

    For more information about Greenleaf Platters, visit: www.greenleafplatters.com

  • Copyright © 2019 KGO-TV. All Rights Reserved.