The View from the Bay's Nick Smith got the recipe from Chef Hugh Groman of Greenleaf Platters.
Fillet of salmon baked in parchment with asparagus, new potatoes, sauteed leeks and a lemon caper butter
1 1/16 pounds salmon -- trimmed and sliced into 4 4oz portions
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