If you’re a fan of salmon then you need to try the Ora King from the New Zealand King Salmon Company. This prized fillet is a rare luxury, making up less than one percent of the world’s salmon population. Our seafood expert, Mike Kanter, likes to cook them up in tin foil pouches to lock in all the succulent juices. Get Mike’s recipe after the jump.
Total Recipe Time: 15-25 minutes
What You’ll Need:
4 Ora King salmon fillets, approximately 120g each
1 fennel bulb, root removed and sliced thin
1 box Wild Wonder tomatoes, sliced in half
1 shallot, finely chopped
4 sprigs of flat-leaf parsley, chopped
2 tbsp. of Pernod or other aromatic spirit
4 tbsp. of dry white wine
1 lemon, zested and juiced
What to Do:
1) Pre-heat oven to 450°F.
2) Add a pinch of salt to a small pan of water and bring to a boil. Blanch the fennel in the water for 15 seconds. Drain and refresh in ice water.
3) Split the ingredients in 4 so you can create 4 separate foil bags. Lay an 18″ by 12″ sheet of tin foil out and fold in half lengthways, then unfold, leaving the sheet with a crease down the middle. Repeat to make 4 sheets.
4) Place the halved tomatoes down on one half of the foil, season with salt and pepper. Add the shallot, blanched fennel and parsley and top with the fillet of salmon. Season again and then sprinkle with lemon juice and zest before drizzling Pernod and white wine over the fillet.
5) Fold the other half over the salmon and tuck in the other sides, ensuring you leave no gaps and are creating a sealed foil parcel. Repeat this process for the other fillets.
6) Place the parcels in the oven. Allow 6 minutes if you like your salmon rare, up to 10 minutes for well done.
7) Cut each parcel open with scissors. Slide the fillets onto plates. Enjoy!