Serving the salmon in its cooking parchment ramps up presentation. When the dish is served, residents are enticed by the delicious aromas as they open their special package. And the cauliflower mash has become a sought-after alternative to mashed potatoes.
Mashed cauliflower (yield: 1 lb.)
1 medium head cauliflower
4 oz. cream cheese
1/4 cup grated Parmesan
1 tsp. garlic, minced
1/4 cup unsalted butter, softened
Salt and pepper, to taste
1 tsp. fresh chives
Seafood broth (yield: 1 qt.)
2 stalks celery
1 large carrot
2 cloves garlic
1 lemon, halved
1 cup clam broth
1 cup lobster broth
1 qt. water
Salmon en papillote (yield: 1 serving)
6 oz. salmon fillet
1 tsp. olive oil
1 lemon, cut into wedges
1 oz. fresh dill
4 oz. broth
- For cauliflower: Cut cauliflower into small pieces and boil for about 45 minutes, or until well done. Drain well and pat cooked cauliflower very dry; do not let cool.
- In a food processor, puree hot cauliflower with cream cheese, Parmesan, garlic, salt and pepper until almost smooth. Garnish with chives.
- For broth: Add celery, carrots, garlic, lemon, clam broth, lobster broth, and water to sauce pot and boil for 30mins. Remove lemon and using a blender puree mixer.
- For salmon en papillote: Preheat oven to 350 F. Place salmon on oiled parchment paper. Place a lemon slice and dill on top of salmon. Add 4 ounces seafood broth and fold parchment around salmon, making sure it’s sealed.
- Cook for 12 minutes. Remove from oven and cut open parchment (watch out for steam).
- For service: Plate one serving salmon with 4 ounces mashed cauliflower and serve hot.