Ask anybody – Oregon wine goes with salmon. Grilled, baked, poached, roasted, flaked into salads, made into dip, salmon Nichoise, Oregonians have a lot of recipes. You see, salmon used to be cheap. Yes, I know it sounds impossible, but it used to be as low as $3 a pound. So everyone here ate it, canned it, and even when the budget was tight, it was affordable. And we have the recipes., from macaroni, cheese and salmon, to salmon sushi.
Picking through the recipes my friends have shared with me over the years, this rather fancy one comes to mind. Nice and light for summer, you can vary the veggies based on what’s ripe in the garden.
Oregon Salmon Baked in Parchment with Veggies
1 cup thin julienne carrots
1 cup julienne leek, (white only)
1 cup julienne zucchini
1 teaspoon garlic, finely minced
1 tablespoon ginger, finely minced
1 tablespoon fresh lemon grass bulb, finely minced
1 tablespoon olive oil
1 teaspoon soy sauce
4 ounces fresh spinach
2, 6-7 ounce salmon filets
1 tablespoon fresh lemon juice
2 tablespoons butter, broken into small pieces
4 tablespoons Pinot Gris
parchment paper (or foil)
Preheat oven to 500 degrees.
Cut 2, 12-16 inch circles of parchment paper.
In a small sauté pan, heat olive oil on medium high heat. Add the carrots, leek, garlic, ginger and lemon grass and sauté for two or three minutes just until slightly soft. Add zucchini and soy sauce, remove from heat, season with salt and pepper and stir. (It is not necessary to sauté the zucchini, it will cook enough during baking.)
Wash, stem, and dry the spinach with a salad spinner.
On half of each circle, layer fresh spinach leaves, then the vegetable mixture and salmon.
Fold up the bottom edges of the parchment somewhat so the liquids can’t escape. Drizzle both with lemon juice and wine and place the butter pieces on top. Season with salt and fresh ground pepper.
Fold each parchment into an envelope, tightly sealing the edges together.
Place on a baking pan in the oven for 8 to 12 minutes, depending on the thickness of your filet. Serve immediately.
Below, roasting salmon outside over coals at the International Pinot noir Celebration