Salmon al Cartoccio
Ingredients
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3 – 6oz Atlantic Salmon
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2 lemons (1 sliced and 1 for zest and juice)
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2 cups cooked rice
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6 sprigs of Fresh dill
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3oz of capers
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Salt and pepper
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6 cloves mashed garlic
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Olive oil
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6 tbs Butter
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8 oz Heavy cream
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8 oz Mushrooms
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2 tbs chopped parsley
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8 oz white wine
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4 oz grated parmesan
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2 sheets of aluminum foil
Steps
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1. Salmon
a. Season with salt, pepper, 2 cloves of mashed garlic, and olive oil. b. Seal in foil pouch with sliced lemons, fresh dill, and 2 tbs butter. c. Grill for 7 – 10 minutes. The steam trapped in the pouch cooks it faster. -
2. Lemon Caper Sauce
a. Melt 2 tbs butter and 2 tbs olive oil. b. Soften 2 cloves of mashed garlic, add capers, and 1 tbs parsley. c. Add salt and pepper to taste. d. Deglaze with 4 oz white wine. e. Add the zest and juice of 1 lemon. f. Add 4 oz heavy cream and reduce until nape. -
3. Quick risotto
a. Heat sauté pan with 2 tbs butter and 2 tbs olive oil. b. Sautee mushrooms with 2 tbs mashed garlic until golden brown. c. Deglaze with 4 oz white wine. d. Add cooked rice, 4 oz heavy cream, and let reduce for 2 – 3 minutes. e. Finish with 1 tbs chopped parsley and 4 oz parmesan cheese. e. Stir to combine and serve the salmon over the rice, top off everything with lemon caper sauce.