Salmon in a Wrap with Dill Sauce
- 4-6 Salmon Filets or Steaks, as required (6-8 ounce filet per serving)
- 1 medium yellow onion, coarsely chopped
- 1/2 cup fresh Italian parsley
- 3 tablespoons fresh dill
- 1 tablespoons fresh lemon zest
- 1 tablespoons fresh lemon juice
- 4 garlic cloves, peeled
- 1/4 cup light olive oil
- Salt and pepper to taste
Place the onion, all the herbs, lemon zest, lemon juice, and garlic in a food processor. Pulse several times to chop. Add oil, salt and pepper and a bit of water if required to make a thick puree. Puree.
To make the fish, coat a salmon filet 30 minutes to 2 hours ahead, smearing liberally (each filet or steak) with the dill paste.
Wrap the filet in parchment paper, making a sealed envelope. Place on a plate and microwave 5-8 minutes until fish easily flakes apart when touched with a fork. Serve.
For oven baking, preheat oven to 425 degrees F. Place fish in oven, as close to heat sources as possible and bake until done, without the parchment,- about 12 minutes or until fillets are done (they will flake apart).
Serve with wild rice and a green salad and Summer Beet Borsht
I love this herb coating on fresh salmon steaks or filets. Make this in the oven or in papiotte, a parchment papger envelope to quickly cook this in the microwave.