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Wood Roasted Salmon with Lemon Cream
Ingredients
- 2 large shallots, peeled and finely chopped
- 1 cup dry vermouth
- 2 cups heavy cream
- freshly squeezed juice of 2 large lemons
- six 5 to 6 ounce salmon fillets, rinsed and patted dry
- olive oil
- kosher salt
- freshly ground black pepper
- twelve thin lemon slices
- 6 sprigs fresh thyme
- 6 cedar roasting papers, soaked in cold water for 30 minutes
Instructions
- In a medium saucepan, combine the shallots and vermouth. Bring to a boil over medium-high heat and cook until the liquid is reduced by one half. Add the cream and continue cooking until reduced by one half.
- Remove the sauce from the heat. Using an immersion blender, puree the sauce until smooth. Add the lemon juice, salt and pepper to taste. Stir to combine. Cover and set aside. (The sauce may be prepared up to one day in advance, covered tightly and refrigerated. Bring to room temperature before proceeding with the recipe.)
- Preheat oven to 400 F.
- Rub a light coating of olive oil on both sides of each salmon filet. Season with kosher salt and freshly ground black pepper.
- Remove the cedar roasting papers from the water and place them on a work surface. Place one lemon slice in the center of a paper and place a thyme sprig on top. Place a salmon filet on top and then put one slice on top of the salmon. Carefully wrap the paper over the fish and secure with bamboo picks or toothpicks. Place the wrapped salmon to a rimmed baking sheet. Repeat with the remaining salmon.
- Roast until the salmon flakes and is cooked through, about 10 to 12 minutes. Check
- Meanwhile, gently re-warm the sauce over low heat.
- Transfer the salmon to heated serving plates and unwrap the cedar roasting paper. Serve with the lemon cream sauce on the side.
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